- 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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