Braised Fish Head with Bean Curd

Ingredients

• 2 tbsp salt
• 1 thumb-sized piece ginger, crushed
• 1 lemon, sliced
• 3 spring onions, cut into 5 cm lengths
• water
• 1 large hapuka or grouper head, cut into serving pieces
• 5 dried bean curd sheets, cut into rectangles
• 2 eggs, beaten
• 1 large red onion, roughly chopped
• 1 thumb-sized piece ginger, sliced
• 3 tbsp soy sauce
• 3 tbsp Chinese cooking wine
• 2 spring onions, cut into lengths
• oil for frying
• 2 spring onions, cut into lengths
• 1 thumb-sized piece ginger, julienned
• 2 tbsp oyster sauce
• 3 tbsp light soy sauce
• 3 tbsp Chinese cooking wine
• 2 tbsp peanut oil
• 1 egg yolk
• 2 tbsp cornstarch
• pinch white pepper
• 1 tsp sugar
• salt, to taste

Instructions

1. 1

   Soak the fish head in the cleaning water for 15 minutes. Rinse and drain well.

2. 2

   Combine all the marinade ingredients and coat the fish. Marinate for at least 10 minutes.

3. 3

   Toss the bean curd sheets with the beaten eggs until evenly coated.

4. 4

   Pan-fry the fish over high heat until lightly browned. Remove and set aside.

5. 5

   Pan-fry the bean curd sheets until lightly golden. Set aside.

6. 6

   In a claypot or large wok, sauté the onion and ginger until fragrant.

7. 7

   Arrange the bean curd sheets over the onions, then place the fish pieces on top.

8. 8

   Pour over the soy sauce and Chinese cooking wine.

9. 9

   Cover and braise over medium heat for about 20 minutes until the fish is cooked through and tender.

10. 10

    Garnish with spring onions and serve immediately with steamed rice.