½ portion fish head (garoupa or red snapper), about 800-900g, chopped into sizeable pieces
Oil for deep-frying
½ cup cornflour
2 chicken wings, chopped into bite-sized pieces
5 dried Chinese mushrooms, soaked and halved
300g yam, cubed
10g tong kwai
5-6 slices ginger
1 tsp chopped garlic
1 tsp Shao Hsing wine (optional)
3 stalks spring onion, cut into 3cm lengths
(Group A) Marinade:
1 tbsp light soy sauce
1 tsp ginger juice
½ tsp pepper
(Group B) Sauce:
1 tbsp abalone sauce
1 tbsp oyster sauce
1 tbsp light spy sauce
¾-1 tsp sugar or to taste
1 tsp pepper
1 tsp sesame oil
1 litre chicken stock
Season fish head pieces with combined marinade and leave aside. Just before deep-frying in hot oil coat fish pieces with cornflour. Deep-fry for 4-5 minutes or until lightly golden. Dish out and drain from oil.
Leave 2 tablespoons oil in a wok and fry ginger, garlic and tong kwai slices until fragrant. Put in chicken and mushrooms and sprinkle in wine (optional).
Pour in combined sauce ingredients and bring to the boil. Add yam.
Reduce the heat then cover the saucepan and braise for 15-20 minutes. Put in fish head and continue to braise for 7-8 minutes. Thicken the gravy with cornflour mixture and add spring onion.