Use a food processor to blend the preserved black beans, garlic, ginger, fresh red chilli, chilli padi, fermented soy bean paste, cooking oil, sugar n salt.
Blend the above ingredients into a paste and set aside.
Steamed the fish head with slices of ginger placed at the bottom of the fish head. For about 12 - 15 min.
Heat oil and saute 2 - 3 spoonful of the blended paste till fragrant and add some water (depends on how thick you want the gravy) and then add sugar, salt n pepper to taste.
Remove the excess water n ginger from the fish head and then pour the gravy over the fish head.
Garnished with spring onion and served hot with plain white rice.
