Wednesday, 8 October 2008

Fish Head Casserole

(From Y3K Recipes Issue No.10 – Jan/ Feb 2003)
Copyright of Y Three K Publisher. All rights reserved.
1 fish head (see tips)
300g Chinese cabbage (cut into pieces)
Some black mushrooms (soaked, sliced)
80g carrots (sliced)
50g roasted pork (cut into pieces)
2 pieces soft beancurd (cut into pieces)
4 baby corns (cut into halves)
4 slices old ginger
1 tbsp minced garlic
2 spring onion
1L water
1 tbsp ginger juice
1 tbsp Yuen Chun Golden range light soy sauce

1/2 tsp salt
1/2 tsp sugar
3 tsps Yuen Chun light soy sauce
1 tbsp Yuen Chun oyster sauce
1 tbsp chicken granules
A little pepper powder
2 tbsps Chinese cooking wine (Hua-Diao)
For thickening:
1/2 tbsp corn flour
1 tbsp water
1. Marinate fish head with marinade for 1/2 hour. Deep-fry till golden in colour. Set aside.
2. Heat up 2 tbsp oil. Deep-fry beancurd till golden in colour. Set aside.
3. Heat 2 tbsp oil. Sauté ginger and minced garlic. Add in spring onions.
4. Add in Chinese cabbage, carrots, baby corns, mushrooms and roasted pork. Stir-fry for 2 minutes. Add in water and seasoning. Bring to a boil.
5. Add in beancurd and fish head. Simmer over medium heat for 20 minutes. Remove spring onion. Add in thickening. Serve hot.

Tips: You can cut the fish head into pieces, then deep-fry in boiling oil till golden brown in colour for a crispier taste. Fish head varieties can be threadfin, red snapper, fresh-water fish etc...

No comments: