Fish head casserole
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| Course | Main course |
|---|---|
| Place of origin | China |
| Main ingredients | Fish heads |
Fish head casserole (Chinese: 砂鍋魚頭; pinyin: shā guō yú tóu) is a seafood dish from Jiangsu province in China. It is named for its main ingredient, fish heads, which are cooked in a casserole.
Ingredients[]
The dish includes a fish head (about 1 kg), tofu, cayenne pepper, sesame oil, vegetable oil, garlic sprouts, shallot, ginger, soy, salt, cooking wine, white sugar and monosodium glutamate.
Preparation[]
The head is washed, marinated in soy sauce, and fried with added cooking wine. The head is stewed and served garnished with garlic sprouts and sesame oil. The broth in this dish has a milky white colour. This dish is famous because of its delicious taste nutrition. This dish was famous only in China until 1982. After it was served to diplomatic envoys and spouses,[1] it became known in other parts of the world. Fish head casserole was invented in the Tian Mu Lake area.[2]
See also[]
- Cuisine of China
- List of casserole dishes
References[]
- ^ Local Chronicles of Jiangsu Province, China, 《沙河煨鱼头》江苏地情网，江苏省地方志编纂委员会办公室 Archived 2018-06-28 at the Wayback Machine
- ^ Local Chronicles of Jiangsu Province, China, 《天目湖鱼头》江苏地情网，江苏省地方志编纂委员会办公室
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