Fish head casserole

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.

Fish head casserole
CourseMain course
Place of originChina
Main ingredientsFish heads

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 and 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

References
  1. 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
  2. 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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