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Fish Head Stew in a Chinese Clay Pot 紅燒魚頭煲

Recipe

Ingredients

Video

Ingredients:

• 1 salmon head about 1 1/2 lb (0.75 kg), split to half, clean (can replace with salmon, leave skin on);
  
• 2 tablespoons ginger, peel, crash and rough chop;
  
• 2 medium size red shallots, thinly slice, about 2 tablespoons;
  
• 1/2 cup (120 ml) vegetable oil;
  
• 1/2 cup cornstarch/ flour;
  
• 1/2 teaspoon ginger powder;
  
• 2 pieces dry tofu sticks, soak for 1 hour;
  
• 10 slices fried tofu;
  
• 5 - 6 fried tofu puff, cut into half;
  
• 15 Shiitake mushrooms, soak;
  
• 1/2 cup canned bamboo shoot, slice;
  
• 1 bunch lettuce (about 1/2 lb/250 g), clean and drain;
  
• 1 tablespoon Liquid Aminos/soy sauce (a healthier version of soy sauce can be find in health food store or upscale supermarket) or soy sauce;
  
• 1/2 tablespoon dark soy sauce;
  
• Sea salt.

For thickening sauce

• 1 1/2 teaspoon cornstarch;
  
• 1/2 teaspoon cane sugar;
  
• 1/2 cup (120 ml) water;
  
• 1 tablespoon Liquid Aminos/soy sauce or soy sauce;
  
• 1/2 tablespoon dark soy sauce.

Recipe:

Serving for 4

1. Lightly cover fish head with cornstarch and ginger powder;
   
2. Add 1/2 cup (120 ml) vegetable oil to a wok/large sauté pan over medium high heat;
   
3. Shadow fry fish head for 5 minutes each side or until golden when oil gets hot;
   
4. Place on paper towel to get rid of excess oil;
   
5. Add 1 1/2 tablespoons vegetable oil to the wok and cook lettuce for 1 minute, covered;
   
6. Layer on the bottom of clay pot;
   
7. Sauté ginger in 1/2 tablespoon vegetable oil;
   
8. Add shallots, until soft and translucent;
   
9. Take them out and set aside;
   
10. Add 1 tablespoon vegetable oil, cook Shiitake mushrooms and bamboo shoot with 1/4 cup (60 ml) water;
    
11. Add fried tofu and tofu sticks;
    
12. Take them out and set aside;
    
13. Add fish head in 1/2 tablespoon vegetable oil,;
    
14. Top with 1/2 tablespoon Liquid Aminos/soy sauce and 1/2 tablespoon dark soy sauce;
    
15. Add ginger and shallot and 1/4 cup (60 ml) water;
    
16. Cover and cook for 5 - 10 minutes;
    
17. Add fried tofu puffs and the mushroom and tofu mix;
    
18. Stir in thickening sauce;
    
19. When it comes back to a boil, transfer to clay pot, cover and cook for 5 - 10 minutes;
    
20. Plate, serve hot.

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