Fish Head Clay Pot Recipe

Ingredients :

0.5 kg

50 g

4

2 cakes

2 slices

2

1 teaspoon

2 tablespoons

2 tablespoons

2 tablespoons

1 1/4 cup

Sauce

Fish head

Lean pork

Chinese dried mushrooms, soaked

Bean curd

Ginger root, peeled

Spring onions (scallions)

Salt

Rice wine or sherry

Soy sauce

Flour

Stock

Oil for deep-frying

Spring onions (scallions)

Red chili

Chinese parsley (fresh coriander)

• Discard the gills from the fish-head.

• Rub some salt both inside and out.

• 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 coriander).

• Serve in a sand-pot or casserole while hot.