👨‍🍳 Instructions

1. 1

   Rinse the fish head thoroughly under cold water, removing any blood or impurities. Pat dry with paper towels. Rub the fish head with salt and set aside.

   💡 Tip: Ensure the fish head is very clean to avoid any fishy odor.
2. 2

   In a small bowl, combine the rinsed and crushed fermented black beans, minced garlic, Shaoxing wine, light soy sauce, sugar, and 1 tbsp of neutral oil. Mix well to form the black bean sauce.

   💡 Tip: Lightly crushing the black beans releases more flavor.
3. 3

   Arrange the white parts of the spring onions and ginger slices on a heatproof steaming plate. Place the fish head on top of the ginger and spring onions.

   💡 Tip: Elevating the fish head allows steam to circulate evenly.
4. 4

   Spoon the black bean sauce mixture evenly over the fish head, ensuring it's well coated.

5. 5

   Prepare a steamer by bringing water to a boil in a wok or large pot. Carefully place the steaming plate with the fish head into the steamer. Cover and steam over high heat for 12-15 minutes, or until the fish is cooked through and flakes easily.

   💡 Tip: Check for doneness by inserting a chopstick into the thickest part of the fish; it should come out clean.
6. 6

   While the fish is steaming, heat the remaining 1 tbsp of neutral oil in a small saucepan until it just begins to smoke.

   💡 Tip: Hot oil is crucial for releasing the aroma of the garnishes.
7. 7

   Once the fish is cooked, carefully remove the steaming plate from the steamer. Discard any excess liquid if desired. Scatter the julienned green parts of the spring onions over the fish head.

   💡 Tip: Remove the ginger slices before serving if preferred.
8. 8

   Pour the hot oil over the spring onions on the fish head. This will sizzle and release their fragrance. Serve immediately.

   💡 Tip: Serve with steamed rice to soak up the delicious sauce.