Fish Head in Casserole in a Sandpot

Fish and Seafood

Fish Head in Casserole in a Sandpot
Ingredients:
2 half to one pound fish heads, gills removed
1 teaspoon salt
3 Tablespoons all purpose flour
1 cup corn oil
2 slices fresh ginger root, sliced thin
3 scallions, cut in half inch pieces, set green part aside
1/4 pound lean boneless pork, sliced
5 shiitake mushrooms, soaked and sliced, water reserved
1 square firm tofu, about six ounces
1/4 cup dry sherry or rice wine
1 Tablespoon sugar
3 Tablespoons thin soy sauce
1 and 1/2 cups chicken broth
1 Tablespoon vegetarian oyster sauce
2 sprigs fresh coriander, coarsely chopped
Preparation:
1. Coat fish heads with salt and then with flour.
2. Heat oil and deep fry the fish until golden brown then remove it and drain well on paper towels, Set the oil aside for another use.
3. Heat a wok and put one tablespoon of the reserved oil in it. Fry the ginger root and white part of scallions for one minute, add pork, mushrooms, and tofu and fry another minute until pork is no longer pink. Transfer to a sandpot.
4. Add tofu, wine, sugar, soy sauce, stock, oyster sauce, and coriander and put fish heads on top, cover and simmer for fifteen minutes, then sprinkle corianded on top and cook one more minute. Bring sandpot to the table and serve its contents into soup bowls there.

Flavor and Fortune is a magazine of: