Pan-Fried Fish Head Recipe
Chinese Food

Pan-Fried Fish Head Recipe Video

If you are looking for fried fish head recipe or pan-Fried Fish Head Recipe, I highly recommend you to try this dish.

This is a classic Cantonese dish, when the lid of the pot is lifted, the tempting and delicious fragrance rushes in, instantly awakening the taste buds. The fried fish head cooked in this way is fragrant on the outside and tender on the inside, delicious and not fishy, who can resist?


1 big fish head Shajing oyster sauce
Appropriate amount of garlic appropriate amount of ginger
Moderate amount of green onion Moderate amount of coriander
Three scoops of soy sauce Appropriate amount of white pepper powder
Appropriate amount of oil A spoon of chicken essence
Amount of sesame oil Moderate amount of sugar
The right amount of rice wine


Pan-Fried Fish Head Recipe

Processing Ingredients

step 1 Processing Ingredients

Cut the fish head, ginger, garlic, and onion into pieces, and cut the coriander into sections.

Marinated fish head

Step 2 Marinated fish head

Add an appropriate amount of Shajing oyster sauce, three spoons of soy sauce, a little sugar, a little white pepper powder, a little sesame oil, a spoonful of cornstarch, and a spoonful of chicken essence. Stir and marinate for 20 minutes.

Fried fish head

Step 3 Fried fish head

Take a frying pan, add oil and heat it to 50% heat, put the fish pieces in low heat and spread it evenly. Add garlic, ginger, and green onions. Fry until golden on one side, then flip to the other side and continue frying.

Stir the spice heads

Step 4 Stir the spice heads

Set up another casserole, add oil and heat it. When the oil temperature is 60% hot, add ginger, garlic, and green onions, and stir fry on low heat.

Baked fish head

Step 5 Baked fish head

Put in the fried fish pieces, then add coriander, cover, turn to medium heat, and simmer for about 2 minutes.

Pan-Fried Fish Head Recipe

Step 6  Drizzle the wine

Pour two bottle caps of rice wine, pour the casserole cover, It’s done!


Tips for Pan-Fried Fish Head

Adding oyster sauce to the marinated fish head not only maintains the original taste of the fish head, but also gives the fish head rich taste and juice, making it more delicious. After the fish head is fried, the outer layer has a thin and crispy attractive color, and its unique gelatin will become soft and smooth like a jelly, and it tastes even better.

Pan-Fried Fish Head Recipe video

The following video will show you how to make Pan-Fried Fish Head step by step, so enjoy it.


What fish is best for pan frying?

Choose the right fish: This method works best for mild-tasting white fish like tilapia, flounder, sole, cod or haddock fillets that are no more than 1 inch thick. Pat the fish dry: Removing excess moisture will help to get just a light coating of flour and ensure better more even browning.


Why do Chinese eat fish heads?

One custom from the Chinese side stated that at mealtime, in the event that a whole fish—head and tail on for good luck and fortune—was on the table

For example, whole steamed fish is traditionally served during Chinese New Year dinners because it represents a good year from start to finish.

Or, in this case, from head to tail.

The fish also represents prosperity, because, in Chinese, the pronunciation of fish is “Yú” which kinda sounds like the word surplus or abundance.


How Chinese Eat Fish Head?

All right there’s nothing more real than a huge fish head just like this, by the way a sign of intelligence in a child is whether or not they can eat a fish head.

Fish Head on plate

So let me show you the first thing we do. when we eat a fish head the first thing we like to eat the cheek, the second thing we do is we like to eat the eye, and you really have to suck on the eyeball and get all that gooey stuff out that’s the most delicious part.

fish eyes

When you dig into all the little bones and this and that, so in the west, what people do is they remove all the bones for you so you’re just eating meat, in china, we put the whole thing in our mouth and swallow the meat and then we spit out the bones.

One of my friends ever said:

“I have a great solution for people who don’t eat fish heads because they don’t like the eyes staring at them. Eat the eyes first, then there’s nothing to stare with!”

“The soft stuff much coveted by eye connoisseurs like myself are the muscles that attach the eye to the socket.”

What else can fish heads be used for?

They’re also great for flavoring soups or making rich fish stock. So the next time you’re filleting a fish, make sure to save the bones—or just ask your fishmonger for a fish head or two—and whip up one of these delicious recipes.


How to clean a fish head?

1.Just take out the gills and clean out anything that doesn’t look like it should be there. (This might include bits of blood or veins that are left after the gills have been removed.)

2.Use a knife to scrape off the black film inside the fish head to remove part of the fishy smell.

3. Sprinkle some salt on fish head, then wash it.


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