1STEP 1 | Wash and chop the bighead carp fish head into pieces, then thoroughly pat dry with paper towels.
Dry-Braised Bighead Carp Fish Head
Crispy on the outside, tender inside, packed with fragrant ginger, garlic, and wok hei.
Dry-Braised Bighead Carp Fish Head is a classic, deeply flavorful Cantonese home-style dish. Fresh carp head pieces are marinated with soy sauce, Huadiao wine, and pepper, coated in cornstarch, and pan-fried until golden and crispy. They are then quickly dry-braised in a fragrant sauce with minced ginger, garlic, and chilies, resulting in a savory, aromatic delicacy.
Time30min
SuitableBold flavor lovers
MethodStir-fry
OccasionHome dinner
SeasonAll seasons
Big City Shop
Full Episode Video
Ingredients（Serves 2-3）
Quick Method
2STEP 2 | Mix light soy sauce, Huadiao wine, sugar, and ground pepper in a large bowl to prepare the marinade.
3STEP 3 | Add the fish head pieces into the marinade and mix well to coat evenly, letting them absorb flavor.
4STEP 4 | Finely mince the ginger, garlic, and red and green chilies.
5STEP 5 | Lightly coat the marinated fish head pieces with a layer of cornstarch to seal in moisture.
6STEP 6 | Heat oil in a pan over medium-high heat, add the fish head pieces, and pan-fry until golden brown and crisp on both sides.
7STEP 7 | Remove the crispy, golden-brown fish head pieces from the pan and drain excess oil using a slotted spoon.
8STEP 8 | Mix the stir-fry sauce in a small bowl, then heat a little oil in a wok and sauté the minced ginger, garlic, and chilies until fragrant.
9STEP 9 | Pour in the seasoning sauce until bubbling, then quickly toss in the fried fish head pieces to dry-braise and coat evenly.
10STEP 10 | Stir-fry until the sauce is fully absorbed and the fish pieces are fragrant and dry, transfer to a plate, and garnish with coriander.
Tips and Pitfalls
Thoroughly Pat Dry
Pat the fish head pieces dry with paper towels to prevent oil splashing and ensure a crispier crust.
Coat with Starch
Lightly dust with cornstarch after marinating to seal in fish juices during frying.
Allow to Sear and Set
Do not flip the fish immediately after placing in pan; let it set and brown to avoid breaking the flesh.
Aromatics & Quick Dry-Braise
Sauté aromatics first, let sauce bubble, then quickly toss fish head to keep it crisp and flavorful.
Overview
Dry-Braised Bighead Carp Fish Head is a classic, deeply flavorful Cantonese home-style dish. Fresh carp head pieces are marinated with soy sauce, Huadiao wine, and pepper, coated in cornstarch, and pan-fried until golden and crispy. They are then quickly dry-braised in a fragrant sauce with minced ginger, garlic, and chilies, resulting in a savory, aromatic delicacy.
