Recipe Ingredient
- 500g fish head preferably garoupa, chopped into bite-sized pieces
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tsp corn flour
- 150g yam, cubed
- 2 pieces soft bean curd, quartered
- 50g enoki mushrooms, cleaned and root ends trimmed
- Soup base
- 1.5 litres water
- 2 chicken carcasses
- 4 thin slices tongkwai
- 4 red dates, seeded
- Seasoning
- 1/4 tsp pepper
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/2 tsp sesame oil
- 1/2 tsp chicken stock granules
Instructions
- Lightly marinate the pieces of fish head with salt and pepper. Toss in corn flour and deep-fry until lightly golden. Remove and set aside.
- Deep-fry beancurd pieces until lightly golden.
- Bring water to a boil, put in chicken carcasses, tongkwai and red dates and cook to a boil. Reduce the heat and simmer for 25-30 minutes. Discard chicken carcasses and keep the stock.
- Heat a claypot with 1 tablespoon oil and half a teaspoon sesame oil. Add beancurd, pre-fried fish head pieces and enoki mushrooms and stir-fry for 1 minute. Pour in the stock and bring to the boil. Add in the cubed yam.
- Reduce the heat, cover the claypot and simmer for 8-10 minutes. Add seasoning and serve immediately.
What happened to the yam?
Hi Florence, thanks for the spot! We’ve corrected the recipe and added in the yam instruction in step 4. Happy cooking!