• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 1 fish head (garoupa, red snapper or threadfin), approx 1kg
  • 5-6 slices ginger
  • 1 clove garlic, minced
  • 1 tbsp preserved soy bean paste (tau cheong)
  • 100g belly pork, deep-fried and sliced
  • 50g canned bamboo shoot, sliced and scalded
  • 2 stalks spring onion, cut into 3cm lengths
  • Marinade (A)
  • 1 tsp Shao Hsing Hua Tiau wine
  • 1 tsp ginger juice
  • 1 tsp light soy sauce
  • Dash of pepper
  • 2 tbsp cornflour
  • Seasoning (B)
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp sugar
  • ¼ tsp pepper
  • ½ tsp chicken stock granules
  • 500ml water


  1. Chop fish head into sizeable pieces and season with marinade (A) for 20 minutes. Deep-fry in hot oil until golden. Remove from oil.
  2. Leave a tablespoon oil in the wok, fry garlic and ginger until fragrant. Add preserved soya bean paste and pork slices. Stir-fry for a while.
  3. Add fish head, bamboo shoot and seasoning (B). Bring to the boil.
  4. Reduce the heat and cover the wok. Simmer for 7-8 minutes.
  5. Add spring onion and cook briefly for 10 seconds. Dish out fish head into a heated claypot.
  6. Thicken the sauce with cornflour mixture, then pour sauce into the claypot.

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