Steamed Fish With Garlic And Chili Sauce

Recipe: Chef Pung Lu Tin - Heavenly Fish Menu Cook Book / 60 Nutritious Meals with Fish
Ingredients: 
1/2 piece big head carp (fish head) / Ikan Kap
10g chopped spring onion

Sauce:
60g (3 tbsp) chopped garlic
20g (1 tbsp) chopped chili
1 small chili padi chopped
1/2 tsp salt
1/2 tsp pepper powder
1 tsp sugar
1 tsp corn flour
1 tsp sesame oil
1 tbsp plum paste

Cleaning method:

Wash the fish head clean, spread 1 tsp vinegar and 1 tsp salt on the outer skin of fish head.

Be careful not to spread it on the fish stomach of fish flesh and then soak the fish head in water for 30 minutes, remove and wash till clean, set aside.

This method helps to remove the muddy smell of fish head.

Remove seeds of chili and finely dice the chili and chili padi.

Cooking method:

Wipe the fish head clean and put it on a steaming plate.  Set aside.

Stir all sauce ingredients till well mixed, drizzle over the fish head.

Heat steamer with boiling water over high heat, put in fish head and steam over high heat for 12 minutes till cooked thoroughly.

Remove the fish head and sprinkle with chopped spring onion, serve hot.