Serve : 6
Preparation time : 15 minutes
Cooking time : 18 minutes
Ingredients :
1, about 1 kg fish head (garoupa, red snapper or threadfin)
1 tablespoon ginger juice
1/2 tablespoon light soy sauce
100g chicken, shredded
1/4 teaspoon salt
1/4 teaspoon ground white pepper
3 tablespoons cornflour (cornstarch)
oil for deep-frying
5 slices ginger, peeled and shredded
3 cloves garlic, peeled and sliced
1 shallot, peeled and sliced
4 dried chinese mushrooms, soaked to soften and halved
120g carrots, sliced and parboiled
6 young corns, each halved
1/2 green capsicum (bell pepper), cut into 2cm pieces
1/2 tablespoon chinese rice wine
cornflour (cornstarch) thickener, 1 teaspoon cornflour mixed with 1 tablespoon water
1 egg white, lightly beaten
1 spring onion (scallion), cut into 2.5cm lengths
1 sprig coriander (cilantro) leaves, cut into 2.5cm lengths
1 red chilli, cut into strips
Sauce :
250ml Fresh chicken stock
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon Chinese rice wine
1 teaspoon sesame oil
1 teaspoon sugar
1 teaspoon ground white pepper
1/2 teaspoon salt
|
Method :
- Clean fish head and halve. Season with ginger juice and light soy sauce for 30 minutes. Marinate shredded chicken with salt and pepper.
- Heat oil for deep-frying in a wok until hot. Coat fish with cornflour and deep-fry for 3-5 minutes. Remove and drain from oil.
- Heat a clean wok with 3 tablespoons oil and lightly brown half the ginger shreds, garlic and shallot. Add mushrooms and stir-fry for 1 minute until fragrant.
- Put in shredded chicken and when it changes colour, add carrots, young corns and capsicum. Stir-fry for 1 minute, then sprinkle in wine.
- Combine sauce ingredients and pour into wok. Bring to the boil. Place fish head in and reduce heat. Cover wok and simmer for 5 minutes. Remove fish head and arrange on a serving dish.
- Thicken sauce in wok with cornflour mixture and beaten egg white. Stir in remaining ginger shreds, spring onion, coriander and chilli. Pour sauce over fish head and serve hot.
|
