Kam Heong Fish Head

Name: Kam Heong Fish Head
Total time: 40 min
Yield: 2 servings
Cuisine: malay
Ingredients: 500 g Barramundi Fish Head; 0.5 tsp Salt; 0.25 tsp White Pepper; 2 tbsp Shaoxing Wine; 2 cup Cooking Oil; 2 tbsp Cornstarch; 15 leaves Curry Leaves; 1 stalk Lemongrass; 1 small Red Onion; 3 pieces Bird's Eye Chili; 3 cloves Garlic; 1 inch piece Ginger; 2 tbsp Dried Shrimp; 1 tsp Curry Powder; 1 tbsp Oyster Sauce

A popular Malaysian stir-fried fish head dish, known for its aromatic and savory flavor profile. This recipe features crispy fried fish head coated in a fragrant sauce made with curry leaves, lemongrass, chili, and dried shrimp.

40 min 2 servingsMr. Hong Kitchen阿鸿厨房 Source

Extracted by chinwei271Extracted 3 Jul 2026

Nutrition· per serving · estimated

700

Calories

45g

Protein

20g

Carbs

50g

Fat

Scale recipe

2 servings

Original recipe

Ingredients15 items

Produce

🌿Curry Leaves15 leaves

🌱Lemongrass1 stalk

🧅Red Onion1 small

🌶️Bird's Eye Chili3 pieces

🧄Garlic3 cloves

🫚Ginger1 inch piece

Seafood

🐟Barramundi Fish Head500 g

🦐Dried Shrimp2 tbsp

Pantry

🍶Shaoxing Wine2 tbsp

🌻Cooking Oil2 cup

🌽Cornstarch2 tbsp

🦪Oyster Sauce1 tbsp

Spices

🧂Salt½ tsp

🌶️White Pepper¼ tsp

🌶️Curry Powder1 tsp

Instructions

1
Prepare the Barramundi fish head by cutting it into small, manageable pieces. If preferred, ask your fishmonger to do this for you.
2
Rinse the fish pieces thoroughly under running water and drain well to remove excess moisture.
3
Marinate the fish pieces with salt, white pepper, and 1 tablespoon of Shaoxing wine. Mix well to ensure all pieces are coated.
4
Add 2 tablespoons of cooking oil and 2 tablespoons of cornstarch to the marinated fish. Mix thoroughly until each piece is evenly coated.
5
Pluck the curry leaves from their stems. Slice the lemongrass into thin rounds, slice the red onion, and slice the bird's eye chilies. Mince the garlic and ginger. Soak the dried shrimp in hot water until soft, then chop them finely.
6
Heat 2 cups of cooking oil in a wok over high heat until it reaches at least 160°C. Fry the fish pieces in batches until they are golden brown and crispy. Ensure there is no more bubbling sound, indicating the moisture has evaporated.
1:40 timer
7
Remove the fried fish from the wok and set aside. Let them cool slightly; if they stick together, gently separate them with your hands once cooled.
8
Drain most of the oil from the wok, leaving about 1-2 tablespoons. Add the chopped dried shrimp and sauté over medium-low heat until fragrant and slightly crispy.
9
Add the minced ginger, minced garlic, and sliced bird's eye chilies to the wok. Stir-fry until aromatic.
10
Add the sliced lemongrass and curry leaves. Continue to stir-fry until the aromatics are well-cooked and fragrant.
11
Add the sliced red onion and stir-fry until it becomes translucent.
12
Sprinkle in the curry powder and stir-fry for a minute until the curry powder is fragrant and well combined with the other aromatics.
13
Add the oyster sauce and stir-fry briefly.
14
Pour 1 tablespoon of Shaoxing wine along the sides of the wok to deglaze, allowing the steam to infuse the flavors.
15
Return the fried fish pieces to the wok. Turn the heat to medium-low and gently toss and stir-fry for at least 1 minute, ensuring all the fish pieces are thoroughly coated with the fragrant Kam Heong sauce.
1:00 timer
16
Serve immediately on a plate, garnished with fresh lettuce if desired.

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