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

Recipe Ingredient

  • 400g fish head (garoupa)
  • Pinch of salt and pepper
  • 2 tbsp cornflour
  • 1 bowl (250g) cooked or overnight rice
  • 1 litre chicken stock or water
  • Ingredients (A)
  • 50g salted mustard greens (harm choy), thinly sliced
  • 1 dried Chinese mushrooms, soaked and shredded
  • 50g chicken meat, sliced
  • 10g ginger, sliced
  • Seasoning
  • 1/8 tsp pepper
  • 1/4 tsp sugar or to taste
  • 1/4 tsp salt or to taste
  • 1/2 tsp light soy sauce
  • 1/2 tsp sesame oil
  • 1/2 tsp shallot or garlic oil
  • Garnishing
  • Some chopped spring onion, coriander and red chilli


  1. Chop fish head into sizeable pieces. Clean well and season with salt and pepper. Add cornflour and toss. Deep-fry in hot oil until golden brown. Dish out and set aside.
  2. Combine cooked rice, chicken stock and ingredients (A) in a pot. Bring to the boil. Reduce heat and simmer for about 10 minutes.
  3. Add fish head pieces and continue to simmer for 7-8 minutes. Adjust with seasoning to taste. Dish out and serve with garnishing.
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