Recipe For Braised Fish Head

This recipe for Braised Fish Head is a Cantonese dish. The meaty fish head is cooked with roast pork, adding much lard fragrance to the dish.

Ingredients :

• 1 fish head about 900g




• 1 pc ginger, about 10 cm long, sliced




• 4 squares of white beancurd (toufu), cut to large cubes and deep fried




• 2 tablespoons cornflour




• 5 shallots, grinded




• 10 red dates




• 5 mushrooms




• 1 egg




• 110g roast pork

Gravy :

• 1 tablespoon Chinese cooking wine




• 1 teaspoon dark soya sauce




• 3 tablespoons light soya sauce




• 1 tablespoon oyster sauce




• 4 rice bowls water




• salt, pepper and sugar to taste

Method :

1. First, clean the fish head with water, pat dry. Marinate with 1 tablespoon of ginger juice and grinded shallots for 20 minutes.




2. Beat the egg, dip in the fish head, then coat with the cornflour. Deep fry the fish head till golden brown, remove from heat and drain.




3. Heat a wok or frying pan, add 3 tablespoons cooking oil, fry the ginger and shallots till fragrant. Then add the mushrooms, red dates, roast pork, ingredients for the gravy, beancurd, cooked for 15 minutes and sprinkle with chopped spring onions and parsley.

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