Tuesday, June 10, 2008

Braised Cabbage Fish Head

  • 1 small red grouper fish head
  • 800g China WongBok, cut quarter
  • 300gm yam, sliced
  • 1 carrot, sliced
  • 1 chilli, sliced
  • 1000ml stock
  • 1 tbsp hua tio jiu
  • 1 tsp salt
  • 1 tsp black pepper
  • 5 cloves garlic, minced
  • 3 sliced ginger

  1. Shallow fry yam for 5 minutes each side till golden brown., set aside
  2. Shallow fry fish head until golden brown each side, set aside.
  3. With remaining some oil in wok, saute garlic until fragrance, add ginger and stir fry for 2 minutes.
  4. Add cabbage and fry on high fire for 5 minutes, add carrots stir briefly, add 500ml of stock, chilli, pepper, wine and salt, cook until boiled, adjust taste accordingly.
  5. Transfer 1/2 portion of cabbage into a big pot, place yam followed by the fish head, cover the remaining cabbage on top.
  6. Add remaining 500ml stock into the pot, stew on low fire until cabbage is really soft, serve hot.

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