Curry Fish Head King – Layered Flavor with Chili Peppers and Curry
Curry Fish Head King
The Yangtze River Carp from Chilan Lake is renowned throughout the country for its plump flesh and tender texture. Common preparations include sauce braising, live baking, and minced chili steaming. It is topped with a sauce made from chili pepper flakes and curry powder, braised in a soup stock, resulting in fish meat with both the rich aroma of curry and the spicy sourness of chili peppers, creating a layered flavor. With tofu slices as a garnish, it makes the dish more cost-effective.
Production process:
1. One Yangtze River Carp with a weight of 1500 grams, 1 head, cleaned, remove gills and viscera, cut in half from the middle, spread out and place in a basin, add 40 grams of scallion ginger, 15 grams of salt, 3 grams of chicken broth, 30 grams of cooking wine, thoroughly mixed, marinate for 5 minutes before use; tofu slices are cut into long 9cm, wide 6cm, thick 1cm large pieces.
Yangtze River Carp with scallion ginger, salt, chicken broth, and cooking wine is thoroughly marinated for 5 minutes.
2. A double-bottomed iron pot is placed on a, 100 grams of peanut oil is poured in until it's 50% hot, 20 grams of scallion segment and 10 grams of ginger slice are sautéed, the fish eye side up, the fish head is placed in the pot and fried for 3 minutes, then evenly spread with approximately 100 grams of homemade curry sauce, 1000 grams of filtered stock is poured in and boiled for 30 seconds, the tofu is added, and the whole thing is braised over low heat for 10 minutes, 15 grams of green and red pepper rings are added and simmered for 2 minutes, the pot is taken off the heat, plated, and garnished with scallion leaves.
The fish eye side up, the fish head is placed in the pot and fried for 3 minutes
The fish head is evenly spread with homemade curry sauce
1000 grams of filtered stock is poured into the pot
4 slices of tofu are added
Curry sauce recipe:
In a pot, 1500 grams of vegetable oil, 400 grams of scallion ginger minced, sautéed to release fragrance, 2500 grams of flakes are fried to release spicy fragrance, the dregs from scallion ginger and flakes are beaten, 660 grams of are added, 240 grams of, 50 grams of salt, 25 grams of sugar, 20 grams of chicken broth, 3 grams of flavor enhancer, 6000 grams of water are added, bring to a boil and then reduce heat and simmer for about 20 minutes until the sauce thickens.
Homemade curry sauce
