In the Kitchen

Claypot Fish Head


    • 1 fish head (red snapper or garouper), 750-800g, chopped
    • 1 small egg, lightly beaten
    • 1/2 cup cornflour
    • 300g yam, peeled and sliced
    • 1 piece soft beancurd, cubed
    • 5 slices ginger
    • 1/2 a medium-sized carrot, sliced
    • 2 dried Chinese mushrooms, soaked and shredded
    • 2 stalks spring onion, cut into 4cm lengths
    • 1 tbsp oil
    • 1/2 tsp sesame oil

    Marinade (A)

    • 1 tsp ginger juice
    • 1/2 tsp pepper
    • 1 tsp light soy sauce
    • 1/2 tsp Shao Hsing wine

    Sauce (B)

    • 2 tbsp oyster sauce
    • 1 tbsp light soy sauce
    • 1 tsp sugar
    • Pinch of salt
    • 1/2 tsp pepper
    • 1 tbsp Chinese rice wine
    • 300ml chicken stock

    Thickening (combined)

    • 1 tbsp sweet potato flour
    • 1-2 tbsp water


    Season fish head pieces with marinade (A) for 25-30 minutes. Just before deep-frying, coat the pieces with beaten egg and toss in cornflour.

    Deep-fry in hot oil until golden brown and crispy. Remove and drain well. In the remaining oil in the wok deep-fry the beancurd cubes and yam slices until golden.

    In a claypot, heat oil and sesame oil. Fry ginger until fragrant. Add mushrooms and carrot. Pour in combined sauce ingredients (B) and bring to the boil.

    Add fish head, beancurd and yam, then reduce the heat and cover the claypot. Simmer for 7-8 minutes. Add spring onion and thicken the sauce with sweet potato mixture.

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