Recipe Ingredient
- 1 fish head (red snapper or garouper), 750-800g, chopped
- 1 small egg, lightly beaten
- 1/2 cup cornflour
- 300g yam, peeled and sliced
- 1 piece soft beancurd, cubed
- 5 slices ginger
- 1/2 a medium-sized carrot, sliced
- 2 dried Chinese mushrooms, soaked and shredded
- 2 stalks spring onion, cut into 4cm lengths
- 1 tbsp oil
- 1/2 tsp sesame oil
- Marinade (A)
- 1 tsp ginger juice
- 1/2 tsp pepper
- 1 tsp light soy sauce
- 1/2 tsp Shao Hsing wine
- Sauce (B)
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- Pinch of salt
- 1/2 tsp pepper
- 1 tbsp Chinese rice wine
- 300ml chicken stock
- Thickening (combined)
- 1 tbsp sweet potato flour
- 1-2 tbsp water
Instructions
- 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.
