800gms garoupa fish head cut into pieces
2 cups oil for deep frying
5 pips garlic peeled and cut into pieces
5 shallots peeled and cut into pieces
3 cm ginger sliced
1 tbsp fermented block bean washed and drained
some chilli padi cut into pieces
1 tbsp light soya sauce
1/2 tb sp shaoxing wine
1 tbsp cornstarch add in just before deep frying
1/2 tbsp light soya sauce 1/2 tbsp oyster sauce
1 tsp sugar
1 tbsp shaoxing wine
- Mix fish head with marinade. Deep fry in hot oil for till lightly brown. Dish and drain.
- Leave 2 tbsp oil in wok, saute ginger garlic and shallots until fragrant. Add in fermented black bean and chilli padi stir-fry until aromatic
- Add in fish head, seasoning and bring to boil.
- Lower to medium heat and cook until the sauce has thickened.
- Dish up and serve.