Braised Fish Head And Bitter Gourd – 苦瓜鱼头

Fish head and bittergourd sounds like a bizarre combination. But trust us, it’s a pretty addictive dish especially for bittergourd lovers.

The sweetness and delicate texture of fish head and the contrasting bitter after-taste and crunchiness of the bittergourd makes it an interesting and exciting dish!

#themeatmensg #simple #delicious #fishhead #bittergourd

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  • Servings: 4

  • Time: 1 hr

  • Skill: Intermediate


  1. 750g fish head (garoupa, threadfin or snapper)

  2. 350g bitter gourd (sliced)

  3. Oil for deep frying

  4. 3 shallots (sliced)

  5. 5 cloves garlic (smashed)

  6. 20g ginger (sliced)

  7. 2 tbsp fermented black beans

  8. 2 red chillies (sliced)

  9. 3 stalks spring onion

  10. 1 cup water

  11. 1 tbsp light soya sauce

  12. ½ tsp dark soya sauce

  13. 1 tbsp oyster sauce

  14. 2 tbsp Shaoxing wine

  15. ½ tsp sugar

  16. ¼ tsp pepper

  17. 2 tbsp oil

  18. 1 sprig coriander

  19. 50g potato flour

Marinade for fish head:

  1. ¼ tsp salt

  2. ⅛ tsp pepper

  3. 1 tbsp ginger juice

  4. 1 tbsp Shaoxing wine

  5. 1 egg white


  1. Clean and cut fish head into medium sized pieces

  2. Marinate it with ½ tsp salt, ¼ tsp pepper, 1 tbsp ginger juice, ½ tbsp Shaoxing wine wine and 1 1 egg white. Let it rest for 30 minutes

  3. Cut the white part of spring onions into 5cm lenght. Sliced the green parts thin

  4. Deseed and cut bitter gourd into slices. Set aside. (If you want it less bitter, rub in ½ tbsp salt, leave for 10 minutes. Drain and rinsed before cooking)

  5. Heat up oil for deep frying

  6. Coat marinated fish head lightly with potato flour. Shake off excess flour

  7. Deep fry the fish head pieces until golden brown. Drain and set aside

  8. In a clean wok, heat up 2 tbsp oil

  9. Fry ginger, garlic, white part of spring onion and sliced shallots until fragrant

  10. Add in the fermented black beans and stir fry for a minute

  11. Pour in 1 cup water, 1 tbsp light soya sauce, ½ tsp dark soya sauce, 1 tbsp oyster sauce and ½ tsp sugar

  12. Mix in the sliced bitter gourd, continue to stir fry for 2-3 minutes

  13. Tumble in the golden pieces of fried fish head

  14. Give it a mix or two before glazing it with 2 tbsp Shaoxing wine

  15. Cover let it simmer 2 to 3 minutes or until bitter gourd is cooked through

  16. Season with salt and pepper to taste

  17. Add in the spring onions and sliced red chillies

  18. Dish out. Garnish with coriander

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