Fish Head Soup

Ingredient

1kg fish head, chopped into bite-sized pieces

1/4 tsp salt

1/4 tsp pepper

1 tbsp corn flour

600g chicken stock bones

2500ml water

20g tang kwei

4 slices ginger

30g red dates

Oil for deep frying

250g yam, peeled and cubed

2 pieces firm bean curd, cut into cubes

200g Shimeiji or Enoki mushrooms, cleaned and root ends trimmed

1/2 tsp sugar

1 tsp sesame oil

1 tsp BOVRIL

 

Method

1. Rub salt and pepper over the chopped fish head and then toss in the cornflour.
2. Heat oil and fry the yam cubes until almost golden brown and palce on absorbent paper.
3. Fry the bean curd cubes until golden brown and drain on absorbent paper.
4. Fry the fish head chunks until golden brown, remove and set aside.
5. Place chicken pieces, water, tang kwei, ginger slices and red dates in a pot and boil for 30 mins. Strain the soup and keep aside.
6. Bring strained soup to boil. Add the remaining ingredients and simmer for 5 mins before stirring in the BOVRIL and serving immediately.

 

 

 

Black Pepper Fish

 

Ingredients

1 cup oil for deep-frying

500g fish fillet, cubed

1/4 tsp salt

1 tbsp cornflour

2 tbsps oil, extra

4 cloves garlic, minced

1 medium onion, finely chopped

3 thin slices ginger

1 level tbsp black peppercorns, pounded coarsely

2 chilli padi, pounded coarsely

50g red capsicum, sliced

50g green capsicum, sliced

100g carrots, sliced

200g leeks, sliced

2 tbsps dark soy sauce

1/2 tsp salt

1 tsp sugar

1-1/2 tbsps Chinese cooking wine (optional)

1 tsp black vinegar (optional)

1-1/2 tsps sesame oil

Direction

1. Heat oil in wok over medium-high fire. Meanwhile, toss fish cubes in salt and cornflour. When oil is hot, add fish and deep-fry till golden brown. Remove and set aside.
2. In a clean pan, heat extra oil and stir-fry garlic, onion, ginger, pounded pepper and chill padi until fragrant, about 2 mins.
3. Add vegetables and mix well for 2 mins.
4. Add fish and seasonings and stir-fry till well combined. Serve hot with rice.