1 fish head (red snapper, garoupa/threadfin) about 700-800 g chopped into large chunks
1 stalk spring onion – cut into 3 inch in lengthwise
1 red chilli – sliced
1 small can button mushrooms
1/2 carrot – cut into big chunks
4 pieces dried shitake muchrooms – soaked till soft and sliced
1/2 yam – cut into big cubes
10 pieces small tau pok
6 slices ginger
6 cloves garlic – peeled
1 onion – cut into wedges
1 tbsp corn flour (mixed with 2 tbsp water)
1/2 tbsp each – ginger juice, light soy sauce, hua tiao jiu
1 tsp pepper
Oil for deep frying
1 egg – lightly beaten
2 tbsp corn flour
2 tbsp water
Sauce Ingredients (for braising)
350 ml fresh ikan billis or chicken stock
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp Hua Tiao Jiu
1 tsp sesame oil
3 small rock sugar
1 tsp pepper
1/2 tsp salt
1) Washed fish head and season with marinade sauce for 30 minutes.
2) Heat wok with oil for deep frying until hot. Coat fish head with batter and deep fry for 5-8 minutes until golden brown and cooked. Drained and set aside.
3) In the oil, deep fry yam and tau pok till golden, drained and set aside.
4) In a clean wok, heat 2 tbsp oil with 1 tsp sesame oil till hot, saute ginger, garlic and onions till fragrant. Put in the mushrooms and stir-fry for 1 minute. Add carrot, button mushroom, chilli and toss briskly.
5) Add in the sauce ingredients and bring to a boil. Put in the fish head, yam and tau pok, cover and simmer for 4-6 minutes.Add spring onion and thicken with cornstarch.
6) Transfer to a heated claypot and serve hot.