FISH: This is a family favourite that pleases the old & young alike.

FISH HEAD IN A CLAY POT WITH TOFU:

1 large fish head,  2-3 lbs. in weight               

4 bricks tofu or bean curd

10 dried mushrooms                                                   

½ cup sliced bamboo shoots

4 oz. pork, cut into thin strips                                     

½ tbsp. grated ginger

cooking oil                                                                  

tapioca starch for dredging

seasoning for pork:

    1 tsp. tapioca starch                                    

    2 tsp. light soy sauce

sauce:

    3 tbsp. dark soy sauce                                            

    2 tbsp. rice wine or dry sherry

    1 tsp. sugar  + ½ tsp. salt

    1 tbsp. each bean paste & oyster-flavoured sauce

    1 cup stock or water

2 tsp. tapioca starch mixed with 2 tbsp. water

Soak mushrooms in hot water to soften and cut caps into strips. Slice each brick of tofu into 4 pieces. Add seasoning ingredients to pork and marinate 20 minutes.

Rinse fish head and pat dry with paper towels. Coat fish head with a layer of starch. In wok or non-spick saucepan, heat 2-3 tbsp. oil over high heat until very hot. Brown fish head until golden on both sides. Remove and drain on paper towels. Add 1 tbsp. oil and heat it up until hot to cook pork strips until no longer pink. Remove and reserve.

Add 1 tbsp. oil to a large clay pot and heat it until hot. Add in bamboo shoots and mushroom strips. Cook for 1-2 minutes. Return fish head and pork to pot together with tofu and sauce ingredients. Bring to a boil and adjust seasoning. Reduce heat to medium low, cover pot and cook mixture together for 5-10 minutes.

Add starch solution into cooking liquid and cook at high heat until sauce thickens. Take the pot to table and serve right away.