拿手魚頭

材料
600 克(斬塊)松/石斑魚頭
6 條(切段)辣椒乾
2 大匙蒜茸
5 粒(剁碎)小蔥頭
60 克(剁碎)生薑
1 1/2 大匙豆醬
3 條(切碎)指天椒

調味料(混合)
1 大匙蠔油
1/2 小匙味精
1/2 大匙糖
1/2 大匙魚露
1/2 大匙老抽
1 大匙麻油
50 克(切段)芹菜
2 大匙紹興酒
1 小匙粟粉水

做法
1. 魚頭洗淨，用沸水汆燙1分鐘，瀝乾備用。
2. 慢火燒熱3大匙油和麻油，置入其餘的材料炒香，加入魚頭及600毫升清水煮滾。再加入混合調味料，
加蓋慢火燜煮5分鐘。
3. 將芹菜及紹興酒加入翻炒數下，注入粟粉水芶芡即可。

INGREDIENTS

•600g grouper haddock head (cut in pieces)
•6 dried chillies (sectioned)
•2 tbsp chopped garlic
•5 shallots (chopped)
•60g fresh ginger slices
•1 1/2 tbsp salted soy beans
•3 bird's eye chilli (chopped)
SEASONING (mix well)

•1 tbsp oyster sauce
•1/2 tsp monosodium glutamate
•1/2 tbsp sugar
•1/2 tbsp fish sauce
•1/2 tbsp dark soy sauce
•1 tbsp sesame oil
•50g continental parsley (sectioned)
•2 tbsp Shaoxing wine
•1 tsp cornstarch solution (for thickening)

METHOD
1. Rinse the fish head, blanch into boiling water for 1 minute. Remove and draine.
2. Heat up 3 tbsp oi1 and sesame oil to stir-fry the rest of the ingredients until aromatic, add in fish head pieces and 600ml water, bring to a boil. Add in seasoning mixture, simmer over low heat for about 5 minutes.
3. Add in continental parsley and Shaoxing wine, stir for a while, thicken the sauce with cornstarch solutions. Serve hot.

Source : 馬來西亞路邊攤精選小食（系列2）