Fish head casserole
| Course | Main course |
|---|---|
| Place of origin | China |
| Main ingredients | Fish heads |
 Cookbook: Fish head casserole  Media: Fish head casserole | |
Fish head casserole (Chinese: 砂锅鱼头 shā guō yú tóu) is a seafood dish from China. It is named for its main ingredient, fish heads, which are cooked in a casserole.
The dish is prepared with a fish head (about 1 kg), tofu, cayenne pepper, sesame oil, vegetable oil, garlic sprouts, shallot, ginger, soy, salt, cooking wine, white sugar and monosodium glutamate. The fish head is washed, marinated in soy sauce, and fried with cooking wine added. The head is then stewed and served garnished with garlic sprouts and sesame oil. The broth in this dish has a milky white colour. This dish is famous not only because of its delicious taste but also because it is nutritious. This dish was famous only in China until 1982. After ambassadors in China tasted it, it became known in other parts of the world. Fish head casserole in Tian Mu Lake is especially famous.[1]