30 July 2007

Claypot Fish Head with Pak-Choy


600g Red Fish Head
400g Pak Choy
2 Tomatoes
5 slices Ginger
5 cloves Garlic
3 tbsp Cornstarch


4 tbsp black soya sauce
2 tbsp soya sauce
2 tbsp sugar
1 tsp salt
1/3 cup water
1 cup Home made rice wine


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 d
eep-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 tomatoe
s 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.



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!


HJ® said...

Ehem, so, when can the rest of us try your claypot fish head with pak choy?

Say, on next family gathering? Ha ha

ck said...

Ha, No problem, get Yoeng, Mei, Kenny, Zhu Ern to come....

then we need 5 fish heads lor..coz all fish lover!!