DIY, Food, Mummy's Kitchen, Recipe
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Recipe: Braised Fish Head with Gravy

I love cooking with fish head, you can always make an awesome dish from different cooking style.

If you enjoy fish head dishes like we do, why not check out the recipes for our Fish Head with Black Bean Sauce, Curry Fish Head, and many more!

This Braised fish head with gravy is a great option for those who do not eat spicy food like fish head curry. It is perfect as a one pot dish as it is packed with vegetables and the gravy can double up as soup, making it a nutritious and satisfying meal for the family. I decided not to deep fry the pieces of fish head to make it a healthier dish. Hope you enjoy this simple and easy to cook dish as much as we do. 😊

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Serves 3 to 4 persons

INGREDIENTS

1 whole large fish head, cut into large pieces

2 teaspoons salt

1 teaspoon white pepper

25g ginger, sliced

4 garlic cloves, sliced

3 stalks of spring onions, sliced into 3 sections

1 carrot, sliced

1 small/medium Napa cabbage, cut into slices

2 tablespoons of light soy sauce

1 tablespoon of oyster sauce (optional)

1 tablespoon of Shaoxing wine

 

METHOD

  1. Season the fish head pieces with salt and pepper, then set aside.
  2. Heat oil in the clay pot over medium heat.
  3. Fry the sliced ginger until fragrant.
  4. Then add the white part of the green oniond and stir fry for a minute.
  5. Next, add in the garlic and fry until fragrant.
  6. Add the carrot and fry for 2 minutes.
  7. Add the Napa cabbage and fry for a minute.
  8. Place the fish in the clay pot.
  9. Add in the oyster sauce (if you are using) and the light soy sauce.
  10. Add in the water.
  11. Bring it to a boil and reduce the heat. Simmer for 5 minutes.
  12. Before serving, add in the Shaoxing wine.
This entry was posted in: DIY, Food, Mummy's Kitchen, Recipe

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Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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