Sunday, October 24, 2010

Braised Fish Head with Leek


Fish heads are easily available in the market , i do cook them on and off and the only fish head i cook is the garoupa fish head..as far as i know, there are also few types of garoupa..the ones that we normally eat from restaurants are the most common one i think, with reasonable price and they call it "pin koh' or 'pin pan' in chinese..then we have the more expensive ones like 'yuen pan' and also 'chu koh' ..which is almost double the price of the common garoupa...cannot really remember the price but i was paying something like RM40 over for that fish head that weighs slightly more than a kilo. ok, stop talking about the 'pan' and 'koh'. This dish is quite common in restaurants and i think it's also not that difficult to cook and again, sorry i didnt really take down the exact measurements of the ingredients..it's more or less..so if you were to cook this , just put according to your taste. Also make sure that we clean the fish head properly as normally i find that there are still a lot of scales left, i usually use a small knife to unscale and also scrap off that glueey fluid  on the fish head.


Ingredients:
1 garupa fish head +/- 600gms, after cutting into pieces)
some garlic and ginger slices
2 medium stalks of leek, cut to 2" length
1 onion, sliced
1 carrot, sliced
2 pieces of fried tou foo
1 1/2 tablespoon oyster sauce
oil for frying
salt and sugar to taste
a little dark soya sauce for colouring
some tapioca flour/corn flour for deep frying
a little salt for marinating the fish head
2 cups of water for braising

Method:
1. Rub a little salt on the fish head pieces and marinate for about 20 mins and then wash off.
2. Dust over with tapioca or corn flour and deep fry in wok until golden brown. Remove from wok and leave aside.
3. Leave a little oil in wok and saute garlic, ginger and onion slices.
4. Add in the carrot, leek and fish head and stir mix. Then add in the oyster sauce and sprinkle some water over the wok. Continue stirring , sprinkle some water around the wok occasionally. Add the dark soya sauce.
5. Stir fry for further 3 -4 mins, add some salt and a little sugar if you wish , can add in the tou foo here and stir gently to avoid breaking the tou foo.
6. Finally add water to braise and cover for about 10mins. Adjust the quantity of water accordingly, do not need to cover the whole fish with water, probably just half way up .Do not braise for too long , otherwise the gravy will become sticky. Dish up and serve.

9 comments:

  1. Hi, Morning! I'm sure Elin will love this, she's a fan of fish head, but me, I don't know how to appreciate it! I'll only take the flesh around it and wallop the veggie, especially the leeks. Great pics, Lena!

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  2. I am not good with cooking fish, not to mention fish head. I only have 3 to 4 fish recipes up my sleeve. But your dish looks like a good dish with steam rice. Thanks for sharing this.

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  3. I don't really eat fish head, but I might try it with regular fish.

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  4. Lena,
    Can I have ur email address? You can contact me at "wendyinkk @ yahoo"

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  5. hi everyone, yeah, i know many of us do not like to eat fish head..some think the smell is really fishy, comes with a lot of bones.etc.. i used to be that too. Ha! oh wendy, i have sent a mail to you.

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  6. Lena....I love fish head too but mostly cook them in assam curry :) My kids love that. Your version looks delicious. Will try that when I next buy a fish head :)

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  7. The only time I have fish head is fish head curry. Great to know that it's used in other dishes too!.

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  8. elin, i love cooking fish head in curry too but i dont make the curry paste myself..i usually use the A1 curry paste..i find that not bad.
    pigpigscorner, i'm laughing as i'm typing this name out..what a cute nickname..i must say you have very lovely blog and i'll be checking it out often. Thanks for dropping by .

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