Ingredients :-
1 grouper or garoupa fish-head
2 tablespoons minced garlic
3 chilli padi (diced)
2 tablespoons young ginger shreds
Seasoning A :-
2 tablespoons taucheo or minsee (use whole bean, unmashed type)
Seasoning B :-
2 tablespoons soy sauce
½ teaspoon MSG
1 teaspoon salt
1 tablespoon shallot oil
For garnishing :-
1 big onion (sliced)
1 lime or limau nipis (halved)
Some chopped chinese celery
1. Parboil fish-head in boiling hot water over high heat for three to five minutes. Remove, rinse and scale well. Rinse and leave on a platter.
2. Heat a wok with two spoons of oil. Saute garlic over high heat, add in chilli padi and taucheo. Fry well, dish onto no.(1).
3. Place together shreds on fish of no.(1). Add seasoning (B) ontop. Steam fish-head till cooked. Garnish and serve with limes. Squeeze lime juice over fish-head prior to serving.
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