How to cook cod head

Cod is very high in protein but relatively low in fat, so it is a very good food choice for people who need to lose weight. When people eat cod, they usually eat the body of the cod, but few people pay attention to the preparation method of the cod head. In fact, as long as you master the correct method of making cod head, it can bring out the delicious taste, so let’s learn how to make cod head now.

Cod head in tomato sauce

How to cook cod head in tomato sauce

Ingredients

1 cod head 3 tomatoes

Excipients

Ginger and oil

A pinch of salt

Steps to cook cod head in tomato sauce

1. Wash the cod head, cut it into large pieces, and marinate it with a little salt for 1 hour

2. Heat the oil in a pan and fry the cod head until golden brown.

3. Heat oil in a pan with ginger and stir-fry tomatoes, then pour in the cod head, add a little water, cover the pot and simmer for 15 minutes.

4. Open the lid, add salt and sugar and serve.

Tips

Don't turn the cod head over when stewing with tomatoes, otherwise it will fall apart easily.

Cod head stew with mushrooms

How to cook cod head with mushrooms

Ingredients

1 cod head 500g of assorted mushrooms (mushrooms, chestnut mushrooms, oyster mushrooms, small yellow mushrooms)

250g Chinese cabbage 1 bowl of broth

Excipients

1 small onion 2 cloves of garlic

1 scallion, some coriander

Oyster sauce

Flour A little pepper

A little cooking wine and chili pepper

Half a lemon

Steps to cook cod head stew with mushrooms

1. Clean the cod head and remove the gills, teeth, blood and debris inside

Chop in half with a machete

2. Use kitchen paper to absorb excess moisture from the fish head (I wrap the fish head with paper and put it in the refrigerator for 2 hours to ensure that excess moisture evaporates). Sprinkle a thin layer of flour on the fish head and skin.

3. Pour a small amount of oil (olive oil or salad oil) into a non-stick pan and stir-fry the chopped onion, ginger, garlic and diced pepper.

4. Put the fish head in (the part of the fish skin covered with flour facing down) and fry over medium heat

5. At the same time, put the cooked cabbage into another soup pot

Add thick slices of mushrooms to the hot soup until it reaches one-third of the pot, turn to low heat and cover the pot.

6. Add cooking wine along the edge of the pan where you fried the fish head.

Squeeze fresh lemon juice on the surface of the fish head. Wait until the alcohol evaporates completely. Turn off the heat and put the fish head into the soup pot with the fish side facing up. Then put the onion and garlic juice from the fried fish into the soup pot.

7. Add a little oyster sauce and soy sauce to enhance the flavor. Be careful not to stir the fish head.

The fish meat is easy to fall apart, so you can use a large soup spoon to pour it on the surface of the fish head and soup, cover the pot on low heat for 5 minutes, turn off the heat and simmer for a while

8. Put the soup into a bowl and sprinkle with white pepper, chopped green onion and chopped coriander.

To enhance the taste, you can add a few drops of sesame oil

Tips

Mushrooms are used here. You can add broth according to your personal taste. I use a mixture of vegetable broth and chicken broth. I personally do not recommend using meat broth or bone broth.

It doesn't go with the taste of cod.