Recipe Ingredient
- 400g fish head, preferably garoupa, chopped into bite-sized pieces
- Enough oil for deep-frying
- 2 dried shiitake mushrooms, soaked to soften and quartered
- 30g cloud ears, soaked to soften
- 3 cloves garlic, chopped
- 1½ cm piece young ginger, sliced thinly
- 2 stalks spring onions, cut into 4cm lengths (use the white portions only)
- 2-3 tbsp oil
- Ingredients (A):
- 1/2 tsp salt
- 1/4 tsp sugar
- Dash of pepper
- 1 egg white
- 1 tbsp corn flour
- Ingredients (B):
- 3/4 tsp salt or to taste
- 1 tbsp corn flour
- 150ml Shao Hsing Hua Tiau wine
- 150ml chicken stock
- 1/2 tsp sesame oil
Instructions
- Clean chopped fish pieces. Drain well in a colander.
- Mix (A) except the corn flour in a mixing bowl. Add the chopped fish pieces and toss well to blend. Coat the fish with corn flour and set aside for 10-15 minutes.
- Heat enough oil in a wok until hot. Deep-fry the fish pieces until lightly golden brown. Drain on absorbent kitchen paper.
- Heat another 2-3 tablespoons oil in a wok. Add garlic, then the ginger slices and fry until fragrant. Add the cloud ears and mushrooms. Stir for a while and then add (B). Bring to a boil, then simmer for a while.
- Put in the pre-fried fish pieces and cook gently until the sauce is bubbling hot. Add the spring onions and serve immediately.
