Grouper fish head is full of meat and it taste delicious as well. You can coat it with corn flour before deep frying it or just steamed it before adding the tau cheo (fermented bean paste) gravy. Both cooking styles are nice but it also depends on your preference. I used ginger to reduce the fishy smell and also enhance the taste of the dish. However if the Grouper fish head is fresh, there would be no fishy smell at all. Since I know the fish monger at the wet market very well, he will choose the best fish for me. In order to know whether a fish is fresh or not, you just have to look into the gills by opening the operculum (gills cover). If the gills are covered with sticky slime, then it is very likely to be fresh. Happy fish hunting! LOL!
Grouper Fish Head, 1 medium size
Corn Flour, 2 table spoons
Tau Cheo (fermented bean paste), 2 table spoons
Spring onions, 2 stalks, cut into 1 inch length
Garlic,3 pcs, chopped finely
Ginger, 5 slices, cut into strips
Sugar to taste
Coat grouper head with corn flour and deep fry in hot oil until it turn golden brown. Drain away excess oil and put aside. Heat up wok and put in a little vegetable oil. Saute garlic and ginger until fragrant. Add tau cheo and a little water. Add sugar to taste. Pour the gravy over the fish head and garnish with spring onions before serving.