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

  • 1/2 a fish head, chopped into bite-sized pieces
  • Oil for deep-frying
  • 150g yam, cut into finger thick slices and deep-fried until golden
  • 4 slices tong kwai
  • 5 slices ginger
  • 1 tbsp kei chi
  • 30g salted cabbage green stems (harm choy), shredded and soaked for 10-15 minutes
  • 70g oyster mushrooms torn into half
  • 1.5 litres fresh chicken stock
  • (A)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp ikan bilis stock powder
  • 1/2 cup tapioca flour
  • Seasoning (B)
  • 2 tbsp ginger wine liquor (optional)
  • 1/2 tsp salt or to taste
  • 1/2 tsp sugar or to taste
  • 1/8 tsp pepper
  • 1 tbsp sesame oil
  • 1/4 tsp chicken seasoning powder
  • 1/4 tsp ikan bilis stock powder
  • Garnishing
  • Some chopped spring onion, coriander and chilli
  • Fried shallot crisps

Instructions

  1. Combine ingredients (A) in a large mixing bowl. Add fish head pieces and toss until well coated with tapioca mixture. Deep-fry in hot oil until golden brown.
  2. Heat chicken stock in a pot. Add tong kwai slices, ginger slices, kei chi, salted cabbage and yam. Bring to the boil then simmer for 10 minutes.
  3. Add pre-fried fish and oyster mushrooms. Boil for 8-10 minutes. Dish out into individual clay pots and serve with garnishing.

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