Dive into the fiery depths of flavour with this simple yet sensational Crispy Fish Head Chilli recipe! This classic Chinese dish is a testament to the magic of balancing bold spices with tender, flaky fish. Imagine succulent fish head, perfectly crisp and swimming in a rich, spicy, and aromatic chilli sauce – a culinary experience that's both comforting and exciting. The intense flavours are surprisingly easy to achieve, using readily available ingredients and straightforward techniques. This recipe is perfect for a weekend feast or a special occasion, guaranteed to impress your family and friends with its authentic taste and satisfying texture.
Forget complicated restaurant-style preparations; this recipe breaks down the process into manageable steps, making it accessible to home cooks of all skill levels. Ready to embark on a culinary adventure? Let's get started with the step-by-step guide to creating your own unforgettable Crispy Fish Head Chilli.
Tools Needed
- Wok or large frying pan
- Mixing bowl
- Knife
- Spatula
Ingredients
- Fish heads (Tilapia): 20 (approx. 1kg)
- Cooking oil
- White garlic: 8 cloves, finely sliced
- Ginger: 3 large pieces, finely sliced
- Green chilies: 4, finely sliced
- Onions: 5, finely chopped
- Scallions: 4 stalks, finely chopped
- Salt: 1 tbsp
- White pepper powder: 1 tbsp
- Cornflour: 3 tbsp
- Rice flour: 2 tbsp
- Soy sauce: 1/2 tbsp + 1/2 tbsp (for glazing)
- Tomato sauce: 1 tbsp
- Hot red chili sauce: 1 tbsp
Step-by-Step Instructions
Step 1. Prepare the Fish Heads and Batter
- Clean and prepare the fish heads. A light dusting of the batter is sufficient.
- Mix cornflour, rice flour, salt, white pepper, and half of the soy sauce. Add a little water to create a thick, paste-like consistency.
- Coat the fish heads evenly with the batter.
Step 2. Fry the Fish Heads
- Heat oil in a wok or pan. Once hot, carefully fry the fish heads until golden brown and crispy, ensuring they are fully cooked.
Step 3. Make the Chilli Sauce
- In a separate pan, sauté the ginger, garlic, and green chilies until fragrant.
- Add the chopped onions and scallions and stir-fry until softened.
- Add the tomato sauce, soy sauce, hot chili sauce and salt. Stir well to combine.
Step 4. Combine and Simmer
- Add the fried fish heads to the sauce and gently toss to coat.
- Simmer for a minute, allowing the sauce to thicken slightly.
Read more: Crispy Salt & Pepper Shrimp: A Simple Chinese Prawn Recipe
Tips
- Ensure the oil is hot enough for the fish heads to become crispy.
- Don't overcrowd the pan when frying the fish heads. Fry in batches if necessary.
- The sauce should have a slight glaze to it. Don't overcook the vegetables.
Nutrition
- N/A
FAQs
1. Can I use a different type of fish?
While fish head is traditional, you can substitute with other firm white fish like cod or snapper. Adjust cooking time as needed.
2. How can I make the fish head crispier?
Ensure the fish is completely dry before frying. Use high heat and don't overcrowd the pan. A double-fry is ideal for extra crispiness.
3. What if I don't like it too spicy?
Reduce the amount of chillies or use milder chillies like Fresno or poblano peppers. You can also adjust the amount of chilli oil.
So there you have it – your very own delicious and authentic Crispy Fish Head Chilli! This recipe proves that incredible flavour doesn't require complicated techniques, just fresh ingredients and a little patience. Now, gather your friends and family and enjoy the fruits of your culinary labour!