Tianma Fish Head
A renowned classic of Zhejiang medicinal cuisine, Gastrodia Fish Head is formulated to calm the liver and subdue wind, while nourishing the body for overall wellness.
Ingredients
Gastrodia (soaked in rice water for 4-6 hours, then steamed and sliced)
25 g
Chuanxiong (cut into large pieces, soaked in rice water)
10 g
Poria (cut into large pieces, soaked in rice water)
10 g
Fresh carp (scaled, gills and viscera removed, cleaned)
1 (1500 g)
Soy sauce
to taste
Cooking wine
to taste
Salt
to taste
MSG
to taste
Sugar
to taste
White pepper
to taste
Sesame oil
to taste
Scallion
to taste
Ginger
to taste
Wet bean starch (for thickening)
to taste
Instructions
1
Preparing the Gastrodia
Slice the Chuanxiong and Poria into large pieces and soak them in the second rice water. Then place the Gastrodia in the rice water used to soak the Chuanxiong and Poria and soak for 4-6 hours. Remove the Gastrodia, place it on top of cooked rice, steam until cooked through, then slice and set aside.
2
Plating and Steaming
Scale the fresh carp, remove the gills and viscera, clean it well, and place it in a bowl. Tuck the Gastrodia slices inside the fish head and belly, add scallions, ginger, and an appropriate amount of water, and steam for about 30 minutes.
3
Pouring the Sauce
Once the fish is steamed, remove the scallions and ginger. In a separate pot, combine wet bean starch, clear soup, sugar, salt, cooking wine, soy sauce, MSG, white pepper, and sesame oil and bring to a boil to make a thickened sauce. Pour it over the Gastrodia fish and serve.
