• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 1 fish head (550-600g), cleaned and cut into large chunks
  • 1/2 tsp salt
  • 1/2 cup tapioca flour
  • 5 slices ginger
  • 3 dried chillies, sectioned
  • 200ml water
  • 1 piece soft beancurd, cut into pieces and deep-fried
  • 10 pieces sweet snow peas
  • 70g carrot, cut into desired shapes
  • 3 dried Chinese mushrooms, soaked and halved
  • 1 leek (use white portion only), sliced
  • Seasoning:
  • 1 tsp light soy sauce
  • 1 tbsp oyster sauce
  • 1/2 tsp pepper
  • 3/4 tsp sugar
  • 1 tsp abalone scallop sauce
  • 1/2 tsp sesame oil
  • 1 tsp Shao Hsing Hua Tiau wine
  • Thickener (combined):
  • 1 tbsp potato starch
  • 2 tbsp water

Instructions

  1. Lightly season fish head with salt then toss in tapioca flour and deep-fry in hot oil until golden. Remove and leave aside.
  2. Leave 1 tablespoon oil in a claypot. Fry ginger and dried chillies until fragrant. Add leek, mushrooms, carrot and beancurd. Pour in water and add seasoning. Bring to a boil.
  3. Add prefried fish head and snow peas. Simmer for 8-10 minutes. Adjust with a little thickener if necessary and splash in an extra dash of Shao Hsing wine for taste.

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