广式蒸鱼头 Canton Style Steamed Fish Head
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材料：
石斑鱼头1/2只
配料：
香菇5朵（浸软去蒂）、云耳20克（浸软）、金针20克（浸软去蒂）、榨菜1包、姜6片、青葱1棵（切段）
调味料：
蚝油2汤匙、蒸鱼酱2汤匙、麻油1茶匙、江鱼仔粉1茶匙、水1/2碗、粟粉1茶匙、绍兴酒1汤匙（最后下）、油3汤匙
做法：
1.鱼头洗净，香菇切丝，云耳撕成小片，金针打结，榨菜以清水沈洗干净。
2.把全部材料拌匀，置入大盘中。
3.待镬中的水煮沸后，把鱼头移入以大火蒸12-15分钟至鱼头熟。
4.取出前再将1汤匙绍兴酒淋在鱼头上便可。
Ingredients:
1/2 Garoupa fish head
Sub-ingredients:
5 pcs mushroom (soaked and remove stems), 20g white fungus (soaked), 20g dried Enokitake mushroom (soaked), 1 pkt spicy pickled mustard, 6 slices ginger, 1 stalk spring onion (cut into blocks)Seasoning:
2 tbsp oyster sauce, 2 tbsp steaming fish sauce, 1 tsp sesame oil, 1 tsp ikan bili stock granule, 1/2 bowl water, 1 tsp corn flour, 1 tbsp Chinese cooking wine (add last), 3 tbsp oil
Method:
- Wash fish head, shred mushroom, tear white fungus into small pieces, make knots with Enokitake mushroom; wash spicy pickled mustard.
- Mixes all ingredients and place in plate.
- Steam fish at water boiling point and steam for 12-15 minutes or until cooked.
- Drizzle 1 tbsp cooking wine on top before dishing out the fish head.
