Slow Cooked Big Head With Chinese Smoked Sausage And Red Wine Broth
 
Prep time
Cook time
Total time
 
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Ingredients
  • 1, 6kg BIG Head Carp Fish (or any fresh water large white fish)
  • 100ml Peanut Oil
  • ½kg Chopped Carrots
  • ½ Head of Chopped Celery
  • 2 Finely Chopped Onions
  • 2 Large Smoked Chinese Sausages (or Smoked Chorizo)
  • 8 Cloves Diced Garlic
  • 1kg Chinese Beef Tomatoes
  • 1 Bottle Red Wine
  • 1 Handful Bay Leaves
  • 1 bunch fresh parsley
Instructions
  1. To a hot wok add some peanut oil, chopped carrots, celery and the onions.
  2. Cube the smoked sausage, add to the wok and sweat down for five minutes.
  3. Throw in some diced garlic, Chinese beef tomatoes, a splash of red wine, and some Chinese bay leaves. Let the sauce simmer for 10 minutes.
  4. Season with salt and pepper
  5. Place the whole fish into the bubbling sauce.
  6. Top the wok up with about 1 litre of water. Cover and gently cook for 2 hours.
  7. Remove the Fish gently and place in a serving/casserole dish, allow the sauce to simmer until the sauce thickens up nicely.
  8. Pour the sauce over the fish and garnish with your chopped parsley.
Recipe by Chef Kiran Jethwa at https://www.kiranjethwa.net/recipes/slow-cooked-big-head-with-chinese-smoked-sausage-and-red-wine-broth/