• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
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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

  1. 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.
  2. Deep-fry beancurd pieces until lightly golden.
  3. 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.
  4. 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.
  5. Reduce the heat, cover the claypot and simmer for 8-10 minutes. Add seasoning and serve immediately.

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2 thoughts on “Yam Fish Head Claypot Soup”

  1. Florence - April 2, 2021 at 11:28 am

    What happened to the yam?

    Reply
    • Avatar photo
      Kuali Cares - April 8, 2021 at 8:13 am

      Hi Florence, thanks for the spot! We’ve corrected the recipe and added in the yam instruction in step 4. Happy cooking!

      Reply

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