Fish Head Casserole Recipe
Ingredients :
0.5 kg 50 g 4 2 cakes 2 slices 2 1 teaspoon 2 tablespoons 2 tablespoons 2 tablespoons 1 1/4 cup Sauce	Fish head Lean pork Chinese dried mushrooms, soaked Bean curd Ginger root, peeled Spring onions (scallions) Salt Rice wine or sherry Soy sauce Flour Stock 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.