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Ingredients :
500 g fish head
50 g lean pork
5 Chinese dried mushrooms, soaked in
hot water
2 cakes bean curd
3 slices ginger root, peeled
2 scallions
1 teaspoon salt
2 tablespoons rice wine
2 tablespoons soy sauce
2 tablespoons flour
1 1/4 cup stock
Oil for deep-frying
Sauce
Scallions
Red chili
Chinese parsley
Method :
Cut and discard the gills from the fish
head. Rub the inside and outside of the fish head with salt. Then coat
the head with flour. Cut the pork, mushrooms,
bean curd and ginger root into small slices. Cut the onions into short
lengths. Deep-fry the fish head
over a moderate heat for 10 minutes or until golden. Remove. Heat a little oil in a
sand-pot or casserole. Put in the ginger root and
onions, followed by pork, mushrooms and bean curd. Stir for a while then add
rice wine or sherry, sugar, soy sauce, stock and the fish head. Bring it to the boil. Add a little salt, reduce
heat and simmer for about 7 minutes. Garnish with onions, red
chili and Chinese parsley (fresh cilantro). Serve in a claypot or
casserole while hot.
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