Recipe Ingredient
- 400g fish head (garoupa)
- Pinch of salt and pepper
- 2 tbsp cornflour
- 1 bowl (250g) cooked or overnight rice
- 1 litre chicken stock or water
- Ingredients (A)
- 50g salted mustard greens (harm choy), thinly sliced
- 1 dried Chinese mushrooms, soaked and shredded
- 50g chicken meat, sliced
- 10g ginger, sliced
- Seasoning
- 1/8 tsp pepper
- 1/4 tsp sugar or to taste
- 1/4 tsp salt or to taste
- 1/2 tsp light soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp shallot or garlic oil
- Garnishing
- Some chopped spring onion, coriander and red chilli
Instructions
- Chop fish head into sizeable pieces. Clean well and season with salt and pepper. Add cornflour and toss. Deep-fry in hot oil until golden brown. Dish out and set aside.
- Combine cooked rice, chicken stock and ingredients (A) in a pot. Bring to the boil. Reduce heat and simmer for about 10 minutes.
- Add fish head pieces and continue to simmer for 7-8 minutes. Adjust with seasoning to taste. Dish out and serve with garnishing.
