Recipe Ingredient
- 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
Instructions
- 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.
