Claypot Fish Head with Pak-Choy

Ingredients
600g Red Fish Head400g Pak Choy2 Tomatoes5 slices Ginger5 cloves Garlic3 tbsp Cornstarch
Seasoning
4 tbsp black soya sauce2 tbsp soya sauce2 tbsp sugar1 tsp salt1/3 cup water1 cup Home made rice wine
Method
First, chop the fish head into pieces (can ask the fish monger to do it when purchase), marinate with salt, for 15-30minutes. Dab on corntarch, shake-it and deep-fry till golden-brown and remove
Meantime, you can start to chop up your garlic, ginger and tomatoes to prepare the gravy.

Heat up a saucepan with minimal oil. Stir-fry the garlic, ginger and tomatoes till fragrant, add in Pak-Choy, season it with salt, sugar, soya sauce and black soya sauce and water to simmer briefly.


Now, transfer it into the clay pot:



Reduce the heat and add the "home-made rice wine" and simmer it further:


Put in the Fish head and simmer it further...


The final thing to add is cornstarch to thicken the gravy before serve. Serve it with hot rice.




Now...







EAT!

after 10 minutes, my 45 minutes of hard work and labour was rewarded by these satisfying faces...


and these...



and finally this...

CLEAN UP! Lucas & Matthew!

Hahahaha! Very Nice oh!

This is how I captured their Hearts!