Asian Home Recipe

Fish Head Clay Pot Recipe

Ingredients :

0.5 kg

50 g


2 cakes

2 slices


1 teaspoon

2 tablespoons

2 tablespoons

2 tablespoons

1 1/4 cup




Fish head

Lean pork

Chinese dried mushrooms, soaked

Bean curd

Ginger root, peeled

Spring onions (scallions)


Rice wine or sherry

Soy sauce



Oil for deep-frying


Spring onions (scallions)

Red chili

Chinese parsley (fresh coriander)

Method :
  • Discard the gills from the fish-head.

  • Rub some salt both inside and out.

  • Coat the head with flour.

  • Cut the pork, mushrooms, bean curd and ginger root into small slices.

  • Cut the onions into short lengths.

  • Deep-fry the fish head over a moderate heat for 10 minutes or until golden.

  • Remove.

  • Heat a little oil in a sand-pot or casserole.

  • Put in the ginger root and onions, followed by pork, mushrooms and bean curd.

  • Stir for a while then add rice wine or sherry, sugar, soy sauce, stock and the fish head.

  • Bring it to the boil.

  • Add a little salt, reduce heat and simmer for about 7 minutes.

  • Garnish with onions, red chili and Chinese parsley (fresh coriander).

  • Serve in a sand-pot or casserole while hot.


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