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
- Clean fish head and cut into large pieces, drain dry. Marinate fish head with marinade (B) for 30 minutes.
- Deep-fry fish head, yam and beancurd until golden brown.
- Heat 4 tablespoons oil and fry ingredients (A) until aromatic and oil separates.
- 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.
- Simmer for 10 minutes. If necessary, season with salt and garnish with spring onion.
