Braised Salmon Head Casserole (San Wen Yu Tou Bao)
This authentic home-style salmon head casserole transforms a humble cut into a restaurant-quality meal. Savory, gelatinous, and rich in omega-3s, cooked in a single pot with aromatic ginger and scallions.
Equipment
- Clay Pot or Dutch Oven
- Cleaver or Heavy Knife
Ingredients
The Fish
- 1 whole Salmon head approx. 1 lb / 500g, cleaned and chopped
- 2 tbsp Shaoxing wine for marinade
The Aromatics
- 0.5 Yellow onion cut into thick strips
- 10 cloves Garlic whole and peeled
- 1 inch Ginger sliced
- 3 Dried red chilies optional
- 5 stalks Scallions cut into 2-inch lengths
The Sauce
- 3 tbsp Shaoxing wine
- 2 tbsp Light soy sauce
- 2 tbsp Steamed fish soy sauce or sub with soy sauce + pinch sugar
- 0.5 tsp Sugar approx. 3g
- 2 tbsp Neutral cooking oil
Instructions
- Wash the salmon head thoroughly under cold water. Chop into large chunks. In a bowl, mix the fish with 2 tbsp Shaoxing wine. Let marinade for 10-15 minutes to remove odors.
- Heat the clay pot (or heavy pot) over medium heat. Add 2 tbsp oil. Add onion strips, ginger slices, garlic cloves, and dried chilies. Spread them out to cover the bottom of the pot completely to form a protective bed.
- Place the marinated fish chunks on top of the aromatics layer.
- Mix the sauce ingredients (3 tbsp wine, soy sauce, steamed fish soy sauce, sugar) and pour evenly over the fish.
- Cover with a lid. Simmer on medium heat for 10-12 minutes. Do not stir.
- Open lid, scatter scallions on top. Cover again, turn heat to high for 1 minute to thicken sauce and release aroma. Serve hot in the pot.
Notes
The "Cheek" is the Prize: If you are new to eating fish heads, go straight for the cheek meat (located below the eye). It is a medallion of meat that is widely considered the most tender and flavorful muscle in the entire fish.
Natural Thickener: You will notice this recipe does not call for cornstarch slurry. This is because the salmon head is rich in cartilage and skin. As it braises, it releases natural collagen into the sauce, giving it a luxurious, sticky texture that coats your lips—a prized quality in Chinese cuisine known as "胶质" (jiāo zhì).
Clay Pot Care: If you are using an authentic Chinese sand pot (clay pot), soak it in water for a few hours before its first use. When cooking, the "aromatic bed" of onions and ginger is crucial not just for flavor, but to prevent the delicate fish skin from sticking to the porous clay surface.
Safety: Ensure the internal temperature of the thickest part of the fish reaches 145°F (63°C). Be careful of sharp teeth and bones when eating.
Nutrition Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate.
Allergens: Contains Soy, Wheat (from soy sauce), Fish.
Nutrition Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate.
Allergens: Contains Soy, Wheat (from soy sauce), Fish.