Asian Recipes

Fried Claypot Fish Head

by TheWeekly  /   January 26, 2018

Yield
2 - 4 Servings
Prep Time
-
Cook Time
-
Difficulty Level
-

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.

Ingredients

Steps

01.

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

02.

Dredge each piece of fish in cornflour.

03.

Heat oil in wol over medium heat

04.

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

05.

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

06.

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

07.

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

08.

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

09.

Add the carrot and fry for 2 mins.

10.

Add the napa cabbage and tomato.

11.

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

12.

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

13.

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

14.

Add a dash of pepper.

15.

In a claypot, add half of the vegetable mixture.

16.

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

17.

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

18.

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