Recipe Ingredient
- 1/2 a fish head, chopped into bite-sized pieces
- Oil for deep-frying
- 150g yam, cut into finger thick slices and deep-fried until golden
- 4 slices tong kwai
- 5 slices ginger
- 1 tbsp kei chi
- 30g salted cabbage green stems (harm choy), shredded and soaked for 10-15 minutes
- 70g oyster mushrooms torn into half
- 1.5 litres fresh chicken stock
- (A)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp ikan bilis stock powder
- 1/2 cup tapioca flour
- Seasoning (B)
- 2 tbsp ginger wine liquor (optional)
- 1/2 tsp salt or to taste
- 1/2 tsp sugar or to taste
- 1/8 tsp pepper
- 1 tbsp sesame oil
- 1/4 tsp chicken seasoning powder
- 1/4 tsp ikan bilis stock powder
- Garnishing
- Some chopped spring onion, coriander and chilli
- Fried shallot crisps
Instructions
- Combine ingredients (A) in a large mixing bowl. Add fish head pieces and toss until well coated with tapioca mixture. Deep-fry in hot oil until golden brown.
- Heat chicken stock in a pot. Add tong kwai slices, ginger slices, kei chi, salted cabbage and yam. Bring to the boil then simmer for 10 minutes.
- Add pre-fried fish and oyster mushrooms. Boil for 8-10 minutes. Dish out into individual clay pots and serve with garnishing.
