Malaysian Home Cooking - Fish Head with Beancurd

 Cleaned & Washed Fish Head

 

 



Soaked Fried Beancurds Stick

 

 Smashed Garlic & Ginger Slices

 

 

 Frying To Fu(Beadcurd) Chunk

 

 

Fried Fish Head

 

Fried Beancurd Sticks

 

 Soaked Fried Beancurds & Fried To Fu, ready for use

Beancurd Stick & To Fu in the wok

 

Light Soy Sauce, Sesame Oil, Oyster Sauce & Cooking wine

 

 



Adding Fish Head to the wok

 

Finished Dish ready to eat

Ingredients :

Fu Chuk(Beancurd Stick)     500g
Fish Head                              1 kg
To Fu                                    2 boxes, cut into big chunk
Water                                    1,200 ml
Ginger                                   6 slices
Garlic                                    4 cloves
Oyster Sauce                         6 tblsp
Light Soy Sauce                    1 tblsp
Cooking Wine                       1 tblsp
Black Soy Sauce                   few drops, for colouring only
Sesame Oil                            1 tsp
Ground Pepper                      Pinch, subject to taste
Starch                                    2 tsp, for thickening the gravy
Cooking Oil                           4 tblsp



Methods :

1.   Deep fried Beancurd StickS, Chunk To Fu & Fish Head separately.
2.   Heat wok with cooking oil, add in ginger & garlic.
3.   Add in fried beancurd sticks & To Fu pieces.
4.   Add in water & sauces one by one, cook till fried beancurd is soft.
5.   Add in fried fish head till it absorded the gravy.