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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
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Method:
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.
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