Recipe Ingredient
- 1 fish head (garoupa, red snapper or threadfin), approx 1kg
- 5-6 slices ginger
- 1 clove garlic, minced
- 1 tbsp preserved soy bean paste (tau cheong)
- 100g belly pork, deep-fried and sliced
- 50g canned bamboo shoot, sliced and scalded
- 2 stalks spring onion, cut into 3cm lengths
- Marinade (A)
- 1 tsp Shao Hsing Hua Tiau wine
- 1 tsp ginger juice
- 1 tsp light soy sauce
- Dash of pepper
- 2 tbsp cornflour
- Seasoning (B)
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- ¼ tsp pepper
- ½ tsp chicken stock granules
- 500ml water
Instructions
- Chop fish head into sizeable pieces and season with marinade (A) for 20 minutes. Deep-fry in hot oil until golden. Remove from oil.
- Leave a tablespoon oil in the wok, fry garlic and ginger until fragrant. Add preserved soya bean paste and pork slices. Stir-fry for a while.
- Add fish head, bamboo shoot and seasoning (B). Bring to the boil.
- Reduce the heat and cover the wok. Simmer for 7-8 minutes.
- Add spring onion and cook briefly for 10 seconds. Dish out fish head into a heated claypot.
- Thicken the sauce with cornflour mixture, then pour sauce into the claypot.
