Chinese style fish dish

March 27, 2007

Twice-Cooked Fish Head

I guess you know by now, I am very selective of my fish dishes. Here's a dish I would highly recommend to all my readers who don't have a love affair with fish dishes. This is my mom's favourite twice-cooked fish recipe. You may use other small fishes like baby ma-yaw but for the authentic style recipe, we love to use fish head pieces. I usually settle for a fairly large sek-pan head or even a ma-yaw head. The stomach side of the big fish is also quite good for this recipe because it has the fish oil factor and the smooth texture.