Years ago, Alexandra’s father spotted a ‘particularly fresh-looking fish head’ at the market. He wasn’t sure what to do with it, and one of the ladies at the market suggested this method: fry the fish head, braise it with fuchuk in water, then season it simply with soy sauce. This is antithetical to most fish head preparations that utilise a multitude of spices and herbs to tame the fishy smell. Instead, this dish celebrates the head’s wonderful fishiness in modest fashion.
Braised fish head with fuchuk
by Alexandra WongYears ago, Alexandra’s father spotted a ‘particularly fresh-looking fish head’ at the market. He wasn’t sure what to do with it, and one of the ladies at the market suggested this method: fry the fish head, braise it with fuchuk in water, then season it simply with soy sauce. This is antithetical to most fish head preparations that utilise a multitude of spices and herbs to tame the fishy smell. Instead, this dish celebrates the head’s wonderful fishiness in modest fashion.
Servings: 2
Prep time: Quick
Servings: 2
Prep time: Quick
Ingredients
1 medium-sized fish head, halved lengthways (see Note)
Salt
3 tbsp vegetable oil, divided
1 pack fuchuk (minimum 150g), cut into 1″ pieces
3 cloves garlic, peeled and roughly chopped
1-2 tbsp light soy sauce (to taste)
Directions
- Place the halved fish head in a medium bowl. Sprinkle about 1 tsp of salt over the fish head. Rub it in and leave it to marinate for about 15 minutes.
- Place the fuchuk pieces in another medium bowl. Pour enough water into the bowl to cover the fuchuk and leave it to soak and rehydrate.
- In a wok, heat up 2 tbsp vegetable oil over medium heat. Once the oil begins to shimmer, place the halved fish heads in the wok, outer parts down. Fry until golden brown, about 3 minutes (depending on thickness of the fish head cut), then flip over and fry on the other side, about 2-3 more minutes. Remove from heat.
- Add 1 tbsp vegetable oil in the wok and add the chopped garlic. Fry until fragrant, about 1 minute, then add rehydrated fuchuk pieces. Pour in enough water to cover the garlic and fuchuk and bring to a boil. Let the mixture boil for about 5 minutes, then return the fried fish head to the wok.
- Add 1 tbsp of soy sauce to the liquid and stir. Taste. Add another 1 tbsp of soy sauce if needed.
- Serve with hot white rice.
Ingredients
1 medium-sized fish head, halved lengthways (see Note)
Salt
3 tbsp vegetable oil, divided
1 pack fuchuk (minimum 150g), cut into 1″ pieces
3 cloves garlic, peeled and roughly chopped
1-2 tbsp light soy sauce (to taste)
Directions
- Place the halved fish head in a medium bowl. Sprinkle about 1 tsp of salt over the fish head. Rub it in and leave it to marinate for about 15 minutes.
- Place the fuchuk pieces in another medium bowl. Pour enough water into the bowl to cover the fuchuk and leave it to soak and rehydrate.
- In a wok, heat up 2 tbsp vegetable oil over medium heat. Once the oil begins to shimmer, place the halved fish heads in the wok, outer parts down. Fry until golden brown, about 3 minutes (depending on thickness of the fish head cut), then flip over and fry on the other side, about 2-3 more minutes. Remove from heat.
- Add 1 tbsp vegetable oil in the wok and add the chopped garlic. Fry until fragrant, about 1 minute, then add rehydrated fuchuk pieces. Pour in enough water to cover the garlic and fuchuk and bring to a boil. Let the mixture boil for about 5 minutes, then return the fried fish head to the wok.
- Add 1 tbsp of soy sauce to the liquid and stir. Taste. Add another 1 tbsp of soy sauce if needed.
- Serve with hot white rice.
Tips
- What kind of fish head to use does not particularly matter—just make sure to go for what’s fresh and meaty. Get your fishmonger to split the head in half for you as well as it’s a bit of a palaver to do it yourself at home.
