Fish Head in Chile Sauce
Ingredients
- 1 (1 lb. ¾ oz. or 750 g) bighead carp, grass carp, or salmon head, halved
- 2 Tbsp. white vinegar
- 2 Tbsp. ginger juice
- ½ tsp. salt, plus extra to taste
- 2 Tbsp. cornstarch
- ½ head garlic, cloves separated and chopped
- 2 oz. (50 g) ginger (about 3-inch piece), grated
- 2 scallions, chopped
- 20 pickled red chiles, chopped
- 1 red chile, chopped
- 3 Tbsp. vegetable oil
- Steamed rice, to serve
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