| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 15g | 5g | 20g |
| sugars | fibre | protein | salt |
| 7g | 3g | 30g | 2g |
Why I Love Chinese Exploding Onion Fish Head
Whenever I explore the amazing culinary world of the Big Apple, my senses go on a wild journey. On my culinary travels, a surprising favourite has been the Chinese dish known as “Exploding Onion Fish Head”, a remarkable fusion of spice, flavour, and texture. This recipe reflects the wondrous adventure of New York cuisine, taking you through layers of taste sensation that embody the city’s cultural diversity. I’m telling you, friends, this is a love affair with a dish that absolutely breathes life into a humble fish head. 
The Melting Pot of Flavors
When I think about Exploding Onion Fish Head, the first thing that strikes me is the symphony of flavors it presents—a reflection of NYC’s diverse population. Whether it’s the smokiness of the soy sauce, the punchy kick of Thai green chilies, or the distinct aroma of star anise, every ingredient in this dish tells a unique story. Just as the vibrant streets of New York are a mix of people from varied backgrounds, the recipe is a beautiful amalgamation of different tastes. If I dare say, it feels like a culinary tapestry that mimics the multicultural embrace that the city is famous for.
Getting into the Act
As a stage actor, my fascination goes beyond simply feasting upon this auditory delight. I love preparing this dish as much as I do enjoying it. The simple act of crafting it makes me draw parallels with putting together a performance on stage. The diced onion is the stage set while the fish head holds the spotlight, swimming in the pool of alluring spices. The supporting cast includes green onions, garlic, ginger, and Szechuan peppercorns, each infusing the dish with their characteristic flavor, leading up to a grand finale that is as palate-pleasing as it is eye-catching.
Speaking of stage, this vision wouldn’t have come to life without the genius of Chef Wolfgang Puck, who famously choreographs flavours like an orchestra conductor. His passion for mixing diverse ingredients and creating visually stunning dishes was a memorable inspiration while I experimented with the Exploding Onion Fish Head.
Personally, I love pairing this dish with something light and refreshing, like a cucumber salad or a simple bowl of jasmine rice. The exotic flavors of the fish head contrast beautifully with these less complicated dishes. However, if you’re feeling more adventurous, the dish also pairs wonderfully with other Asian-inspired sides like green papaya salad or Sichuan-style green beans.
So, whether you’re a seasoned chef or a beginner, this Exploding Onion Fish Head recipe is a true culinary delight. With every bite, you’ll find yourself transported to the lively streets of New York City, and hopefully, you’ll love being a part of this recipe’s journey as much as I do. So grab your pots and pans, and get ready to cook up a taste of the city in your own kitchen.
What You’ll Need
- 1 Large fish head (around 2 lbs)
- 1 Large onion, sliced
- 2 Green onions, finely chopped
- 4 Cloves garlic, minced
- 4 Slices of ginger
- 2 Thai green chilies, chopped
- 1/2 cup Soy sauce
- 1/4 cup Rice vinegar
- 2 tablespoons Cooking wine
- 1 tablespoon Sugar
- 1 teaspoon Szechuan peppercorns
- 2 Star anise
- 1 Small bunch of fresh cilantro, chopped
- 2 tablespoons Cooking oil
- Salt to taste
- 1 teaspoon Cornstarch (optional)
Method
Step One
First of all, rinse the fish head thoroughly under cold water. If necessary, chop it into two equal pieces. Set it aside, letting it drain.
Step Two
Heat up cooking oil in a large pot over medium heat. Once it’s hot, add the Szechuan peppercorns and star anise. Stir for about 2-3 minutes until they become fragrant.
Step Three
Add the sliced large onion, ginger slices and minced garlic into the pot. Continue to stir for another 5 minutes, until the onion turns golden brown.
Step Four
Then place the fish head into the pot. Cook each side for about 2 minutes until it gets a little brown. Sorinkle some salt over the fish.
Step Five
Add the soy sauce, cooking wine, rice vinegar, and sugar into the pot. Add in the chopped Thai green chilies and stir everything together.
Step Six
Cover the pot and let it simmer over low heat for about 30 minutes. Check in between and stir to prevent sticking. Add in some water if needed.
Step Seven
After that, mix cornstarch with a little bit of water. Pour this into the pot, this will make the sauce thick. However, this step is optional and can be skipped if you prefer a thin sauce.
Step Eight
Finally, sprinkle the finely chopped green onions and fresh cilantro over the fish. Stir it for a final time and then turn off the heat.
Step Nine
Your Exploding Onion Fish Head is ready to serve. Enjoy it with steamed rice for a complete meal.
