Fish Head Tofu Casserole
I bought a large grass carp today, weighing over 5 jin (about 2.5 kg), far too much for a single meal, so I asked the fishmonger to separate the head from the body. I plan to use the head to stew with tofu. A friend once told me to avoid ordering fish head dishes at restaurants, since a single head is often sold for the price of a whole fish. Fish head stewed with tofu is simple to make yet delivers rich, savory flavor — it calls for no special technique or rare ingredients. Enjoyable in any season, the dish offers both a milky, mellow broth and tender, fresh fish in one pot. Let me show you how to prepare it.
Ingredients
grass carp head
1
tofu block
1
ginger slices
5 slices
cooking wine
1 tbsp
white pepper
1 tsp
scallion
1
oil
to taste
salt
to taste
Instructions
1
Step 1
Prepare all the ingredients.
2
Step 2
Rub the fish head evenly with a pinch of salt and cooking wine.
3
Step 3
Heat a pan with oil, place the fish head in skin-side down and pan-fry.
4
Step 4
Once golden, flip the fish head and fry the other side briefly.
5
Step 5
Add the ginger slices and a splash of cooking wine, then stir briefly.
6
Step 6
Pour in an appropriate amount of boiling water.
7
Step 7
Add the tofu blocks and simmer over medium-low heat, uncovered.
8
Step 8
Once the soup turns milky white, season with salt and white pepper to taste, transfer to a clay pot, and garnish with chopped scallions.
9
Step 9
Serve.
