Clay Pot Fish Head Recipe

Clay Pot Fish Head Recipe


2 kg fish head

salt, pepper, mustard and gourmet powder to taste

1 tbsp flour

250 ml cooking oil

1 clove garlic (chopped)

250 ml water

10 dried red dates

5 cm ginger cut into strips

10 black mushrooms soaked in water (for 1 hour) and cut into strips

2 tbsp fish sauce gravy

4 tbsp sesame oil

2 tsp corn flour mix with 2 tbsp water

4 tbsp Chinese red wine

1 piece chicken stock



Clean fish head under running water. Then wash in a basin of light salt solution to remove smell. Drain well. Cut fish head into a few pieces. Marinate with salt, pepper, mustard and gourmet powder. Sprinkle evenly with flour. Heat cooking oil. Deep fry fish head until golden brown. Heat remainder cooking oil in a clay pot. Fry the chopped till fragrant. Add salt, water and gourmet powder to taste. Add chicken stock. Add in dates. Cook with moderate heat till dates are tender. When it boils, drop in a few strips of ginger. Drop in mushrooms and boil for 10 minutes. Drop in the fried pieces of fried fish into pot. Add fish sauce, sesame oil and the remaining ginger. Cover with lid and allow to simmer using moderate heat for 20 minutes. Thicken gravy with corn flour mixture and let it boil. Garnish with coriander leaves and chopped spring onion. Serve hot.