Ma Yau fish

Bought a large Ma Yau, 5.5 catties, cut into pieces, some to be eaten fresh and some frozen.

 

The big head is steamed for 15 minutes, huge cheek, back of head muscles, for me, the tastiest meat with lovely silky texture, a lot of gelatinous bits to eat too.

 I salted the rest and wrap in baking paper. 

 

To cook, add a tablespoon of rice wine, may be some ginger and scallion, wrap up in paper and bake for 15 minutes at 200˚C.