I like to use fish head, ’soong yu’ or ‘wan yu’ for this dish. They are fish rear in ponds. These fish heads are easily available in wet markets. Fish head curry is a popular dish enjoy by many people. To those who does not like to eat spicy and hot, here is a recipe to try.
Ingredients:
1/2 head of ’soong yu’ about 600 gm, rinsed clean and marinate with salt
1 beaten egg
enough cornflour
30 gm chinese dried mushroom, soaked and rinsed clean
5 baby corns
30 gm sliced carrots
1 small green pepper, cut into wedges
1 small red pepper, cut into wedges
2 fried beancurd, each cut into 4 pieces
2 tablespoon minced ginger and garlic
enough oil for deep fring
salt and pepper to taste
1 tablespoon oyster sauce
1 tablespoon soya sauce
1 tablespoon Maggi Concentrated chicken stock
30 gm spring onions and parsley. sliced red chillies
Method:
Dip fish head in beaten egg and thrash with corn flour all over. Deep fry in hot oil till golden brown. Put the fish head aside. Pour out the oil and leave 2 tablespoon. Fry the minced ginger and garlic, saute the mushroom and and transfer into the claypot. Add a cup of water. Cover lid and bring to the boil. Simmer for 10 minutes and add in the the rest of the vegetables. Add the seasoning, oyster sauce, soya sauce, salt and pepper to taste. Add in the fish head and beancurd. Continue to simmer for 5 minutes. Thicken the gravy with cornflour mixture and garnish with spring onion. parsley and slices of red chillies. Serve at once.
