Thai-Style Fish Head Curry
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
2 tbsp tom yam sauce
1 tbsp chilli powder
1 tbsp fish curry powder
2 stalks lemongrass
2 slices galangal
3 kaffir lime leaves
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp castor sugar or to taste
A pinch of pepper
Some sliced ginger
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.