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Roasted Fish Head

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  • Rough Cooking
Roasted Fish Head
  • November 20, 2019
  • By admin
  • In Rough Cooking
  • 0 Comments

We can’t say we’re all on board for this one, but Canada in the Rough chef Michael Higgins swears by it! He promises that some of the best tasting meat on a fish is in the head and collars – would any brave souls out there give this a shot?

https://www.facebook.com/campchef/

Cook Time: 25 minutes

Ingredients

  • 1 Fish Head (halved)
  • Dusting of Ginger Powder
  • Sprinkle of Anise Seeds
  • Salt & Pepper
  • Sunflower Oil
  • Fresh Green Onion (diced)
  • Fresh Dill
  • Fresh Lime
  • Basmati Rice

Asian Dipping Sauce

  • Soy Sauce
  • Fishing Sauce
  • Lime Juice
  • Chili Oil
  • Hoisin Sauce
  • Diced Ginger

Directions

  • Pre-heat oven to 400deg Convection.
  • Dry fish head, then carefully yet forcefully split head in half. Drizzle oil over fish, making sure there’s a good coating on both sides. Then season both sides with Salt, Pepper, a dusting of Ginger Powder and a sprinkle of Anise Seeds.
  • Place in a large Cast Iron Pan meat side down, and cook in oven uncovered for 25min.
  • While fish is cooking make dipping sauce by mixing all ingredients together to taste.
  • Serve fish over basmati rice with a sprinkle of fresh green onion and dill with a lime wedge on the side.

Recipe by: Michael Higgins

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