Recipe Ingredient
- 1 fish head (550-600g), cleaned and cut into large chunks
- 1/2 tsp salt
- 1/2 cup tapioca flour
- 5 slices ginger
- 3 dried chillies, sectioned
- 200ml water
- 1 piece soft beancurd, cut into pieces and deep-fried
- 10 pieces sweet snow peas
- 70g carrot, cut into desired shapes
- 3 dried Chinese mushrooms, soaked and halved
- 1 leek (use white portion only), sliced
- Seasoning:
- 1 tsp light soy sauce
- 1 tbsp oyster sauce
- 1/2 tsp pepper
- 3/4 tsp sugar
- 1 tsp abalone scallop sauce
- 1/2 tsp sesame oil
- 1 tsp Shao Hsing Hua Tiau wine
- Thickener (combined):
- 1 tbsp potato starch
- 2 tbsp water
Instructions
- Lightly season fish head with salt then toss in tapioca flour and deep-fry in hot oil until golden. Remove and leave aside.
- Leave 1 tablespoon oil in a claypot. Fry ginger and dried chillies until fragrant. Add leek, mushrooms, carrot and beancurd. Pour in water and add seasoning. Bring to a boil.
- Add prefried fish head and snow peas. Simmer for 8-10 minutes. Adjust with a little thickener if necessary and splash in an extra dash of Shao Hsing wine for taste.
