Fragrant Fish Head Cloud with Fermented Rice Wine
A traditional specialty from Zhejiang, featuring bighead carp head as the main ingredient, braised with ham, fresh mushrooms, and baby greens, and seasoned with fermented rice wine sauce (zao lu).
Ingredients
Silver carp head (gills removed, cleaned)
1 piece (approx. 1500g)
Napa cabbage buds
12 pieces
Sliced ham
5g
Sliced fresh mushrooms
15g
Fermented rice wine sauce
to taste
MSG
to taste
Salt
to taste
Cooking oil
to taste
Water starch
to taste
Stock
to taste
Instructions
1
Steam fish head
Remove the gills from the silver carp head and clean it thoroughly. Place it in a steamer and steam until cooked through, then carefully remove all bones. Make sure the fish head stays completely intact, then set it aside for later use.
2
Braise and thicken sauce
Pour the stock into a pot, then add fermented rice wine sauce, salt and MSG to season. Add the fish head, sliced ham, sliced fresh mushrooms and napa cabbage buds. Bring the mixture to a boil, thicken the sauce with water starch, then drizzle with cooking oil and serve.
