Chinese Food

Baked raw fish head in clay pot recipe

Cantonese Cuisine ~ Baked raw fish head in clay pot

Fish heads, either separated or still attached to the rest of the fish, are sometimes used in food dishes, or boiled for fish stock.

== Anatomy ==

The head of a fish includes the snout, from the eye to the forward most point of the upper jaw, the operculum or gill cover (absent in sharks and jawless fish), and the cheek, which extends from eye to preopercle. The operculum and preopercle may or may not have spines. In sharks and some primitive bony fish, a spiracle, a small extra gill opening, is found behind each eye.The skull in fishes is formed from a series of only loosely connected bones. Jawless fish and sharks only poses a cartilaginous endocranium, with both the upper and lower jaws being separate elements. Bony fishes has additional dermal bone, forming a more or less coherent skull roof in lungfish and holost fish. The lower jaw defines a chin.

== Cultural aspects ==

In some Jewish communities, it is traditional to eat a fish head for Rosh Hashana (literally “head of the year”).In Sicilian witchcraft, it is customary to leave a fish head on the doorstep of one’s enemy to ward off malicious intention. It is also performed by the eldest grandma when a mafia fishing family has been wronged by a business partner. The practice dates back to at least 1308, when Dante referenced it in his epic, the Divine Comedy.

Perfect winter recipe! Baked raw fish head in clay pot.

this is a traditional Cantonese recipe. So delicious and nutritious! Very inspirational.

Ingredients for Baked raw fish head in clay pot

1 fish head proper amount of ginger
Appropriate amount of garlic a little chopped green onion
1 dried shallot (small onion)


Baked raw fish head in clay pot recipe


step 1

Ginger diced


Step 2

Garlic diced


Step 3

chopped green onion


Step 4

Marinated fish head: a teaspoon of salt, a teaspoon of sugar, an appropriate amount of pepper, a small amount of rice wine, first stir and mix well; then add a tablespoon of Zhuhou sauce, half a tablespoon of soy sauce, half a tablespoon of oyster sauce, and an appropriate amount of raw flour to spread evenly. Finally, add an appropriate amount of peanut oil to lock the moisture and marinate for 10 minutes


Step 5

Add ginger and garlic to the casserole and fry until fragrant, then add the dried shallots


Step 6

Lay the marinated fish head on top and simmer for 10 minutes


Step 7

After baking, sprinkle with chopped green onion and cover


Step 8

Drizzle a circle of rice wine to enhance the aroma.


Step 9

Fragrant fish head pot is ready


Tips for Baked raw fish head in clay pot

1.The amount of seasoning I use is based on my own taste. When making it, you should increase or decrease it according to your own taste.

2.Be sure to bake on a low fire, otherwise it will go bad, add some balsamic vinegar to get rid of the fishy.

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