i made spicy black bean sauce-song fish head 松鱼头 a few times recently.
here is the recipe (updated using the best fish head i made on 10.9.2016).
i was at sheng shiong the other day & bought one whole song fish head松鱼头 for S$8.90. usually it is S$6.90 for 1/2 at sheng shiong so i don’t buy unless i go to chinatown market where they sell S$8 for one fish head.
this evening i did the best one yet on 10.9.2016.
my sis & bil think it’s better than the ones we had outside. i think so too la…^
so i had, for 1/2 song fish head松鱼头, a spicy black bean sauce mix of –
- 3 tbsp lee kum kee spicy black bean sauce
- 1 tbsp lemon juice
- 2 tbsp olive oil (or vegetable oil)
- 2 tbsp mirin (optional)
- 2 tbsp light soy sauce
- 1 tbsp sugar
- 1 tbsp corn flour
i mixed them cold to dissolve the corn flour & tasted the sauce. it was very good.
i then heat up a bit & the sauce became slight clumpy. i addd to the fish & steamed for 13mins in the steam oven.
fish was excellent as it was very fresh & the sauce was just perfect, spicy, tangy, not too sweet.
btw, this was also how hk street chun kee at commonwealth crescent food centre make their fish head.
after trying the both watery & pasty sauce, i decided that the pasty sauce is the best preparation. 🙂