Claypot Fish Head

I have a penchant for fish head - fish head curry, assam fish head, claypot fish head are all my favourites. Claypot fish head, in particular, comes with my other favourite ingredients such as roasted porked belly and yam. This dish is also highly customisable. According to your preference, you can add egg beancurds, cauliflowers, carrots or snow peas etc.



Ingredients:
- half a red snapper fish head
- half a wong bok
- 400g of yam
- 150g of roasted pork belly
- 1 egg
-  corn flour
- 3 cloves of garlic, crushed
- few slices of ginger
- salt, pepper, oyster sauce

Procedures:
1) Clean fish head and dry it with kitchen towel. Coat it with corn flour. Fry it.
2) Fry egg tofu.
3) To a claypot, fry crushed garlic and ginger slices. Add roasted pork belly, yam and wong bok. Fry a little. Add 2-3 cups of water and let the ingredients simmer until soft.
3) Season with 2 tablespoons of oyster sauce and pepper.
4) Add the fish head and egg tofu and stew. Let it simmer for 5 minutes. Add 1 beaten egg to thicken the stew. Serve.

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