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DO IT YOURSELF:BRAISED FISHHEAD (HONG SIEW YU TAO)
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INGREDIENTS
• 900g fishhead (from grouper or red snapper), cut into six to eight pieces, washed and patted dry
• 100g tapioca flour
• 1 Tbs white pepper
• 250ml vegetable oil
• 50ml rice bran oil
• 6 cloves garlic, sliced
• 100g tau pok (small dried beancurd puffs), halved diagonally
• 400g firm beancurd, cut into 5cm by 3cm squares
• 50g ginger, sliced
• 150g carrot, sliced thinly
• 150g shiitake mushrooms
• 100g shimeji mushrooms, sliced thinly
• 100g sugar snap peas, fibre peeled from the edges
• 200g napa cabbage, sliced into 3cm by 7cm pieces
• 200g roasted pork belly, store-bought and sliced
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FOR THE SAUCE
• 550ml chicken stock from a can
• 2 tsp sesame oil
• 1 1/2 tsp sugar
• 2 Tbs oyster sauce
• 1 Tbs light soya sauce
• 1 tsp dark soya sauce
• 1/2 tsp white pepper
• 2 Tbs corn flour
• 3 Tbs water
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TO GARNISH
• 2 sprigs spring onions, julienned
• 4 sprigs coriander, sliced into 5cm-long pieces
• 2 large chillies, julienned
• Fried store-bought shallots to taste
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METHOD
1. Coat fishhead slices lightly with tapioca flour and white pepper.
2. In a wok on medium heat, pour vegetable oil and deep-fry the fishhead slices till they turn golden brown. Use tongs to turn over the slices to ensure they are evenly fried.
3. Place the fried fishhead slices on a strainer to drain the oil and set aside to cool.
4. In another wok on medium heat, add rice bran oil and fry garlic slices till they turn golden brown. Remove the fried slices from the wok and retain the oil in the wok.
5. Add dried beancurd puffs and fry till crisp. Strain the oil by using a spoon to press it over a strainer.
6. Add beancurd slices and fry till skin is golden brown. Remove and set aside.
7. In a clean wok on low heat, add slices of ginger, carrot, mushrooms, sugar snap peas and cabbage.
8. Into a mixing bowl, add ingredients needed for the sauce except for the corn flour and water, stir well and set aside.
9. Pour the sauce made earlier into the wok and let it simmer for five minutes. Add corn flour and water to thicken the sauce.
10. Add fried fishhead slices back into the wok and ladle the sauce over the slices for one to two minutes.
11. Add fried beancurd puffs, beancurd and roast pork belly slices into the wok and cook for about a minute.
12. Pour the wok's contents onto a plate. Garnish and serve. Serves eight people