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Braised Fish Head (Hoong Siew Yee Tau) Recipe

Braised Fish Head (Hoong Siew Yee Tau) Recipe

Braised Fish Head (Hoong Siew Yee Tau) Recipe

Ingredients :

    • Fish head (garoupa, red snapper or threadfin) – 1, about 1 kg
    • Ginger juice – 1 Tbsp
    • Light soy sauce – 1/2 Tbsp
    • Chicken – 100 g, shredded
    • Salt – 1/4 tsp
    • Ground white pepper – 1/4 tsp
    • Cornfl our (cornstarch) – 3 Tbsp
    • Oil for deep-frying
    • Ginger – 5 slices, peeled and shredded
    • Garlic – 3 cloves, peeled and sliced
    • Shallot – 1, peeled and sliced
    • Dried Chinese mushrooms – 4, soaked to soften and halved
    • Carrots – 120 g, sliced and parboiled
    • Young corns – 6, each halved
    • Green capsicum (bell pepper) 1/2 , cut into 2-cm pieces
    • Chinese rice wine – 1/2 Tbsp
    • Cornfl our (cornstarch) thickener – 1 tsp cornfl our, mixed with 1 Tbsp water
    • Egg white – 1, lightly beaten
    • Spring onion (scallion) – 1, cut into 2.5-cm lengths
    • Coriander (cilantro) leaves – 1 sprig, cut into 2.5-cm lengths
    • Red chilli – 1, cut into strips

Sauce

    • Fresh chicken stock – 250 ml
    • Light soy sauce – 1 Tbsp
    • Dark soy sauce – 1 tsp
    • Chinese rice wine – 1 tsp
    • Sesame oil – 1 tsp
    • Sugar – 1 tsp
    • Ground white pepper – 1 tsp
    • Salt – 1/2 tsp

Method :

    1. Clean fi sh head and halve. Season with ginger juice and light soy sauce for 30 minutes. Marinate shredded chicken with salt and pepper.
    2. Heat oil for deep-frying in a wok until hot. Coat fi sh with cornfl our and deep-fry for 3–5 minutes. Remove and drain from oil.
    3. Heat a clean wok with 3 Tbsp oil and lightly brown half the ginger shreds, garlic and shallot. Add mushrooms and stir-fry for 1 minute until fragrant.
    4. Put in shredded chicken and when it changes colour, add carrots, young corns and capsicum. Stir-fry for 1 minute, then sprinkle in wine.
    5. Combine sauce ingredients and pour into wok. Bring to the boil. Place fi sh head in and reduce heat. Cover wok and simmer for 5 minutes. Remove fi sh head and arrange on a serving dish.
    6. Thicken sauce in wok with cornfl our mixture and beaten egg white. Stir in remaining ginger shreds, spring onion, coriander and chilli. Pour sauce over fish head and serve hot.

Preparation time : 30 minutes
Cooking time : 30 minutes
Serves 6