Hell Steamed Fish Head using Cast Iron Pot by Helga Soo

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Hell Steamed Fish Head using Cast Iron Pot

Ingredients
1 Large Fish Head (soaked in salt water for 15 mins, washed)
10 slices Young Ginger (to be inserted to the head)
5 slices Young Ginger (to place on the Wongbok
2 Large Tomatoes, remove seeds & Cut into quarters
Some cut Spring Onions, around 5cm length
1/4 of Wongbok (cut, to place as the 1st layer in the pot)
Some Chopped Chinese Parsleys
Some sliced Chilies
3 tbsps Shredded Gingers
2 tbsps Minced Garlics
2 tbsps Vegetable Oil

Sauce
200ml Water
2 tbsps Dashi Sauce (or Oyster Sauce)
1 tbsp Light Soy Sauce
2 pcs Rock Sugar
1 tbsp Sesame Oil
1 tbsp Mirin
Dashes of Pepper

Method
In a frying pan, heat Oil and add shredded gingers. Stir fry till brownish, add minced Garlics and stir fry till dark brown. Scoop out the deep fried gingers & Garlics and set aside.

In the same pan using same oil, pour sauce over and when sauce is boiling, off heat.

In a cast iron pot, lay the Wongbok follows by ginger slices & half amount of spring onions. Place the Fish Head (stuffed with sliced gingers), fill with tomato slices and the remaining spring onions. Pour cooked Sauce over the fish head, on high heat. Once it is boiling, adjust to medium heat and cover lid. Steam for 15-20mins (depending how big is the fish head). Once cooked, let it rest for another 10 mins.

Add deep fried gingers, minced garlics, chopped parsleys & sliced chilies before serve.