Last minutes preparation for dinner as we cannot decide what to have for dinner that evening, to eat out or not. Is already getting dark and my elder son's Keat suggested just cook something simple.Immediately looking into my freezer,found a few medium size threadfin fish heads( originally wanted to cook curry fish head), taupok (beancurd) and ever ready cooked mushrooms.With all the available ingredients that I have is just hit me to cook this simple and yummy one pot kiam chye fish head that go very well with cooked rice.
In half an hour the fish head is ready to serve, my husband and the boys love it so much that I have to remind them to keep some for the maid. I too enjoy this dish as its sweetness,salty, sour taste really blended well.
Here the recipe hope you will give it a try.
Ingredients:
6 pcs Threadfin fish heads- cleaned,cut into pieces,marinated with salt, pepper and sprinkle 3tbsp.cornflour
1 packed salted vegetable -cut into thick sliced
1 carrot - sliced
5 pcs mushrooms - sliced
10 pcs taupok (beancurd)- cut into thick sliced
2 stalks spring onion - cut into long stripped
3 pcs assam keping - washed and shredded
3 nos bird eyes chili- smashed
1.5 liter water
salt, pepper and seasoning.
Method:
1. Heat the pot with the water and add in all the ingredients except the fish head.
2. Meanwhile, in another stove heat up a sauce pan with enough oil for deep fry.
3. Fry the fish heads in batches just to brown not cooked and also after frying the fish flesh will stay intact when simmer
4. Season the vegetables soup to taste, add in the fried fish heads
5. Simmer 3-5minutes to cook through.
6. Serve with cooked rice.
Note: Thicken the sauce with corn starch if you like but I prefer mine as it is.
Threadfin - Senangin in Malay, Ma Yau in Cantonese
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