Claypot Braised Fish Head Recipe
cooked with traditional recipe has been an all-time favourite since 1979 when we started!
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Ingredients
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Fish & Marinade
Aromatics & Vegetables
Sauce
Cooking & Finish
Method
Fish & Marinade
- 1
Prepare and marinate fish head
Rinse the fish head halves under cold water and pat dry with paper towels. In a large bowl, combine light soy sauce, Shaoxing wine, cornstarch, salt, and white pepper. Rub the marinade evenly over and inside the cavities of the fish head halves. Let marinate for 15–20 minutes while you prepare other ingredients. The cornstarch helps the sauce cling and creates a slight velvety coating.
Aromatics & Vegetables
- 2
Sauce
- 3
Mix the sauce
In a measuring cup or small bowl, whisk together dark soy sauce, oyster sauce, fermented bean paste (if using), fish sauce, chicken or fish stock (400 ml), sugar, and sesame oil until smooth. Taste for balance — it should be savory with a touch of sweetness and umami; adjust salt only if necessary because oyster and soy are salty.
Cooking & Finish
- 4
Preheat claypot and sear aromatics
Place a claypot or heavy-bottomed pot over medium heat. Add neutral oil (3 tbs) and allow it to heat until shimmering but not smoking. Add the shallots and the white parts of the spring onions and stir-fry for 1–2 minutes until fragrant and starting to soften. Add half the ginger and half the garlic and fry briefly (20–30 seconds) until aromatic, taking care not to burn.
- 5
Arrange fish and tofu
Gently place the marinated fish head halves into the claypot, flesh side up where possible. If using tofu, arrange slices around and under the fish so they absorb the braising liquid. Scatter remaining ginger and garlic over the fish.
- 6
Add sauce and simmer
Pour the prepared sauce evenly into the claypot around the fish (avoid pouring directly over skin to reduce breaking it). The liquid should come up about halfway up the fish head; add a little more stock or water if needed. Bring to a gentle simmer over medium-high heat, then reduce to low-medium so the liquid shivers but does not boil violently. Cover and simmer for 18–22 minutes, spooning some sauce over the fish once or twice so flavors penetrate. Cooking time will depend on fish size; the flesh should flake easily and the throat area should be opaque.
- 7
Thicken sauce and finish
Uncover, taste the braising liquid and adjust seasoning. Stir the cornstarch slurry (1 tbs cornstarch mixed with an equal amount of cold water) then slowly drizzle into the simmering sauce while stirring gently until sauce reaches a glossy, slightly thickened consistency (about 1–2 minutes). Drizzle the sesame oil and scatter the green parts of the spring onions on top.
- 8
Optional hot oil finish and serve
For an aromatic finish, heat 2 tbs neutral oil until hot and carefully pour over the spring onions and cilantro (if using) just before serving — it will sizzle and release fragrance. Sprinkle a small pinch of white pepper to taste. Serve the claypot braised fish head immediately in the claypot with steamed rice.
