This Cantonese classic steamed fish head dish is also known as Bean Paste Fish Head (豆豉蒸鱼头/豆酱蒸鱼头) to many, featuring the commonly used freshwater Song fish (Asian bighead carp). When they are fresh and perfectly steamed, the fatty gelatin found in Song fish head simply melts in your mouth, while the fish’s fresh sweetness, springy yet tender texture and characteristic earthiness is the perfect foil for fried tau cheo (豆酱), a fermented soy bean paste made from soy beans that’s robust, smoky, salty with an umami-ness intensified by the fermentation process.
The dish is further enhanced with cut chillies, crisp cuts of fresh spring onions and most importantly crunchy bits (and sometimes even chunky cubes) of freshly deep-fried pork lard that explodes with oily goodness with every satisfying bite. You will wish there were more bean sauce to go with your rice.
Here is our list of Top 5 Cantonese-style Fermented Bean Paste Steamed Fish Head that you can find at these no-frill eateries in Singapore!
We hope you like this list of Cantonese-style steamed fish head with pork lard! Which one is your favourite? Did we miss out any of your go-to spots? Please share them with us in the comments below!