This Fish Head Claypot dish is one of our favourite dishes to order at our local tze char stalls in Singapore. For those of you who have no idea what's a tze char stall, basically you just pick what they have on the menu and they will cook it on the spot for you. Technically it's like a restaurant except that in Singapore, a tze char stall usually operates in a coffeeshop or a hawker centre where other stalls operate as well. Compared to a restaurant, it's must cheaper to dine in a tze char stall because it doesn't have any bells or whistles such as air-condition or service. If you ever come to Singapore for a holiday or for work, ask your friends to bring you to one and order this Fish Head Claypot dish.In this video, you will learn the steps to prepare this surprisingly simple dish. Please see the list of ingredients below.On this channel, we will be sharing our passion for food, cooking and pets (no, we don't cook our pets :p) If you like our channel, please hit subscribe so that you will be notified whenever a new video is uploaded. Last but not least, we'd would love to hear from you. Please leave your comments and give us some ideas on what videos you would like us to make. Follow us on:Youtube: www.youtube.com/spicenpansFacebook www.facebook.com/spicenpans/Instagram @spicenpansBlog: www.spicenpans.comTo contact us:
[email protected]Till then, adieus!Yours truly,Spice N' PansFollow us on instagram @spicenpans to see more of our passion. Seeya there!INGREDIENTSServes up to 4Fish Head Marinate1/2 a garoupa fish headJuice from 1 thumb size ginger - gratedDash of pepper1 & 1/2 teaspoons of light soy sauce1/2 cap of shaoxing huatiao cooking wineAdd rice flour or all-purpose flour to fish head after 20 mins of marination and before fryingFor cooking1 bulb of minced garlic3 medium size onions - sliced1 thumb size ginger - sliced5 Shitake mushrooms or dried mushrooms2 tablespoons Spicy bean paste1 tablespoon Chinese hot sauce1/2 tablespoon yellow bean paste2 tablespoon of oyster sauce1.5L of water1 tablespoon of light soy sauce1 tablespoon of dark soy sauce1.5 teaspoons pork stock powder1/4 Cabbage150g roasted pork2 eggs2 tubes of egg tofuCorntarch solution2 teaspoons sugarDash of pepper1.5 caps of Shaoxing Huatiao cooking wine