辣味菜心鱼头

I came to realize that pork and fish are a great match! And yes, especially when the fats of pork are being fried till super fragrance, mix in with other condiments and serve over fish. Wow... at the thought of it already makes me drool! I'm loving it.

Ingredients;
1/2 portion of large fish head, steamed
1/2 can pickled lettuce, diced
Minced pork (with bits of fats or lard)
1 tsp chili paste
2 tsp hei bee hiam
Sugar
Salt
Oyster sauce
Stock
1 clove garlic, minced
Oil for frying

Method;
-Fry garlic in oil till fragrant, add minced pork and fry till meat change colour.
-Push mixture to side of wok, fry chili paste for 10 secs, add hei bee hiam and mix well.
-Stir in lettuce, seasonings and stock.
-Bring to full boil, simmer until gravy slightly thickens.
-Pour mixture over steamed fish head and serve.
-Enjoy!