2 - 4 Servings
Prep Time
Cook Time
Difficulty Level
Download or Print

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.


  • 1 whole fish head (1.9 kg), cut into large pieces, about 8 cm in length
  • ½ tsp salt
  • 200 g cornflour
  • 400 ml cooking oil (reserve 3 tbsps of used cooking oil for the gravy later)
  • 15 g ginger, sliced thinly
  • 3 garlic cloves, finely chopped
  • 1 onion (110 g), sectioned
  • 1 carrot (140 g), cut into half lengthwise and sliced
  • 140 g napa cabbage, cut into 5 cm by 3 cm pieces
  • 1 tomato (140g), sectioned
  • 3 tbsps oyster sauce
  • 80 g dried beancurd sticks, broken into 8-cm lengths
  • 1.2 litres of water
  • 1 tbsp light soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tbsp cornflour
  • 1 tbsp of water
  • Dash of white pepper
  • 10 g spring onion, sliced into 5-cm lengths
  • 5 g fresh coriander leaves

Place the fish head in deep dish, season with ½ teaspoon of salt.


Dredge each piece of fish in cornflour.


Heat oil in wol over medium heat


Fry the pieces of fish head in batches of two or three pieces until golden brown and crisp.


Place the fried pieces on kitchen paper to drain off excess oil.


Reserve 3 tbsps of the used oil. Heat this oil in a clean wok over medium heat.


Fry the sliced ginger for 1 to 2 mins until fragrant.


Add the chopped garlic and fry for another minute until fragrant and add the onion. Fry for another minute.


Add the carrot and fry for 2 mins.


Add the napa cabbage and tomato.


Add the oyster sauce, fry for a minute and add the dried beancurd sticks.


Add the 1.2 litres of water. Add the light soy sauce and Shaoxing wine.


In a small bow, mix the 1 tbsp water and 1 tbsp cornflour. Add this mixture into the wok.


Add a dash of pepper.


In a claypot, add half of the vegetable mixture.


Place the fried fish pieces in the claypot and add remaining gracy.


Bring to a boil and let it simmer for 2 mins.


Garnish with the spring onion and coriander.

ABOUT THE CHEF: Hedy Khoo is the columnist for The New Paper’s HED CHEF which features Asian cuisine and recipes. You can follow Hedy on her Instagram account @hedchefhedykhoo for more of her culinary adventures.

Recipe: Hedy Khoo / Photo: The New Paper

Download or print the recipe