Braised Fish Head And Bitter Gourd

Fish head and bittergourd sounds like a bizarre combination. But trust us, it’s a pretty addictive dish especially for bittergourd lovers.
The sweetness and delicate texture of fish head and the contrasting bitter after-taste and crunchiness of the bittergourd makes it an interesting and exciting dish!
#themeatmensg #simple #delicious #fishhead #bittergourd
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750g fish head (garoupa, threadfin or snapper)
350g bitter gourd (sliced)
Oil for deep frying
3shallots (sliced)
5cloves garlic (smashed)
20g ginger (sliced)
2tbsp fermented black beans
2red chillies (sliced)
3stalks spring onion
1cup water
1tbsp light soya sauce
½tsp dark soya sauce
1tbsp oyster sauce
2tbsp Shaoxing wine
½tsp sugar
¼tsp pepper
2tbsp oil
1sprig coriander
50g potato flour
Marinade for fish head:
¼tsp salt
tsp pepper
1tbsp ginger juice
1tbsp Shaoxing wine
1egg white



Clean and cut fish head into medium sized pieces
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Marinate it with ½ tsp salt, ¼ tsp pepper, 1 tbsp ginger juice, ½ tbsp Shaoxing wine wine and 1 1 egg white. Let it rest for 30 minutes
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Cut the white part of spring onions into 5cm lenght. Sliced the green parts thin
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Deseed and cut bitter gourd into slices. Set aside. (If you want it less bitter, rub in ½ tbsp salt, leave for 10 minutes. Drain and rinsed before cooking)
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Heat up oil for deep frying
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Coat marinated fish head lightly with potato flour. Shake off excess flour
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Deep fry the fish head pieces until golden brown. Drain and set aside
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In a clean wok, heat up 2 tbsp oil
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Fry ginger, garlic, white part of spring onion and sliced shallots until fragrant
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Add in the fermented black beans and stir fry for a minute
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Pour in 1 cup water, 1 tbsp light soya sauce, ½ tsp dark soya sauce, 1 tbsp oyster sauce and ½ tsp sugar
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Mix in the sliced bitter gourd, continue to stir fry for 2-3 minutes
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Tumble in the golden pieces of fried fish head
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Give it a mix or two before glazing it with 2 tbsp Shaoxing wine
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Cover let it simmer 2 to 3 minutes or until bitter gourd is cooked through
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Season with salt and pepper to taste
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Add in the spring onions and sliced red chillies
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Dish out. Garnish with coriander
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