• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 1 fish head, preferably garoupa
  • 300g yam, cubed
  • 2 pieces soft beancurd, cubed
  • 70g carrot, sliced
  • 3 fresh mushrooms
  • 2 leaves Chinese cabbage, cut into sections
  • 3-4 bird´s eye chillies
  • 4-5 slices ginger
  • 2 spring onions, cut into sections
  • 4 tbsp oil
  • (A)
  • 2 tbsp tom yam sauce
  • 1 tbsp chilli powder
  • 1 tbsp fish curry powder
  • 2 stalks lemongrass
  • 2 slices galangal
  • 3 kaffir lime leaves
  • 500ml water
  • Marinade (B)
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp castor sugar or to taste
  • A pinch of pepper
  • Some sliced ginger

Instructions

  1. Clean fish head and cut into large pieces, drain dry. Marinate fish head with marinade (B) for 30 minutes.
  2. Deep-fry fish head, yam and beancurd until golden brown.
  3. Heat 4 tablespoons oil and fry ingredients (A) until aromatic and oil separates.
  4. Arrange yam pieces in the base of a claypot, add fish head, beancurd, Chinese cabbage, mushrooms, chilli, carrot and ginger. Pour in pre-fried ingredients (A) and cover the claypot.
  5. Simmer for 10 minutes. If necessary, season with salt and garnish with spring onion.

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