港式鱼头 Poached Fish Head Hong Kong Style

材料：

1/2 只（约600g）松鱼头

2000ml 水

1大匙姜丝

调味料:

200g 水

2大匙蚝油

1大匙生抽

1大匙绍兴酒

少许麻油和胡椒粉

1大匙粟粉水，打芡用

100g葱头仔，去皮，切片，炸香

200g猪油，切丁，炸成猪油渣

2大匙青菜丝和芫茜

做法：

1，煮滚2000ml水，放入鱼头小火煮大约10分钟至熟，捞起上碟，洒上姜丝。

2，烧热1大匙油，倒入调味料煮滚。打芡淋在鱼头上。

3，将炸脆的葱头仔片和猪油淋上，再洒上青葱芫茜即可享用。

注：鱼头也可用来蒸熟，倒掉蒸汁才淋上调味料。

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**INGREDIENTS: **

1/2 (about 600g) fresh water fish head

2000ml water

1 tbsp shredded ginger

**SEASONING: **

200g water

2 tbsp oyster sauce

1 tbsp light soya sauce

1 tbsp shaoxing wine

dash of sesame oil and pepper

1 tbsp corn flour water, for thickening

100g shallot, peeled and sliced

200 pork fat, cubbed and deep-fried until golden brown and dry

2 tbsp shredded spring onion and coriander leaves

METHOD:

1. Bring 2000ml water to boil. Put in fish head and cook at low heat for 10 minutes or until cooked. Dish up and arrange onto a serving platter. Sprinkle shredded ginger on top of fish head.

2. Heat up 1 tbsp oil, pour in seasoning and bring to boil. Thicken with corn flour water and pour over fish head.

3. Put fried shallots and fried pork fat on top of fish head and sprinkle with shredded spring onion and coriander leaves Serve hot.