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Braised Fish Head
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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.
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