January 26, 2018
For a hearty family dinner dish, try this recipe for a deep fried claypot fish head that everyone will definitely enjoy! Garoupa fish is recommended for this recipe as it is firm enough to withstand the intense process of deep frying.
1Place the fish head in deep dish, season with ½ teaspoon of salt.
2Dredge each piece of fish in cornflour.
3Heat oil in wol over medium heat
4Fry the pieces of fish head in batches of two or three pieces until golden brown and crisp.
5Place the fried pieces on kitchen paper to drain off excess oil.
6Reserve 3 tbsps of the used oil. Heat this oil in a clean wok over medium heat.
7Fry the sliced ginger for 1 to 2 mins until fragrant.
8Add the chopped garlic and fry for another minute until fragrant and add the onion. Fry for another minute.
9Add the carrot and fry for 2 mins.
10Add the napa cabbage and tomato.
11Add the oyster sauce, fry for a minute and add the dried beancurd sticks.
12Add the 1.2 litres of water. Add the light soy sauce and Shaoxing wine.
13In a small bow, mix the 1 tbsp water and 1 tbsp cornflour. Add this mixture into the wok.
14Add a dash of pepper.
15In a claypot, add half of the vegetable mixture.
16Place the fried fish pieces in the claypot and add remaining gracy.
17Bring to a boil and let it simmer for 2 mins.
18Garnish with the spring onion and coriander.