Braised Fish Head

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse fish head. Add in ginger juice and light soy sauce, and set aside for about 30 minutes. Cut roast pork into strips.

Step 2

Peel ginger and cut into shreds. Peel garlic and shallots, and cut into slices. Soak mushrooms until soft and cut into halves. Cut carrot into slices and blanch in boiling water. Cut baby corns into halves. Cut spring onion and coriander into sections and red chilli into strips.

Step 3

Heat oil for deep-frying. Dust fish head with corn flour and deep-fry for about 3-5 minutes. Remove and drain well.

Step 4

Heat another 3 tbsps of oil and fry garlic, shallots and half the ginger until fragrant. Stir in mushrooms and fry for about 1 minute.

Step 5

Add in roast pork, carrot, baby corn and tofu puffs. Continue to stir-fry for about 1 minute. Add in wine.

Step 6

Combine seasonings well and pour into the pan. Bring to a boil, then turn down the heat and add in fish head and some water. Cover with a lid to cook over medium heat for about 10 minutes.

Step 7

Thicken sauce and stir in the remaining ginger, spring onion, coriander and red chilli.

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