Claypot Fish Head


1 fish head (red snapper or garouper), 750-800g, chopped
1 small egg, lightly beaten
1/2 cup cornflour
300g yam, peeled and sliced
1 piece soft beancurd, cubed
5 slices ginger
1/2 a medium-sized carrot, sliced
2 dried Chinese mushrooms, soaked and shredded
2 stalks spring onion, cut into 4cm lengths
1 tbsp oil
1/2 tsp sesame oil

[Marinade (A)]

1 tsp ginger juice
1/2 tsp pepper
1 tsp light soy sauce
1/2 tsp Shao Hsing wine

[Sauce (B)]

2 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar
Pinch of salt
1/2 tsp pepper
1 tbsp Chinese rice wine
300ml chicken stock

[Thickening (combined)]

1 tbsp sweet potato flour
1-2 tbsp water


Season fish head pieces with marinade (A) for 25-30 minutes. Just before deep-frying, coat the pieces with beaten egg and toss in cornflour.

Deep-fry in hot oil until golden brown and crispy. Remove and drain well. In the remaining oil in the wok deep-fry the beancurd cubes and yam slices until golden.

In a claypot, heat oil and sesame oil. Fry ginger until fragrant. Add mushrooms and carrot. Pour in combined sauce ingredients (B) and bring to the boil.

Add fish head, beancurd and yam, then reduce the heat and cover the claypot. Simmer for 7-8 minutes. Add spring onion and thicken the sauce with sweet potato mixture.

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