Fish Head & Taro Claypot Recipe

Fish Head & Taro Claypot Recipe


  • 400 gm fish head (grouper is good), in chunks, or thick slices of fish fillet skin on
  • 300 gm taro, in small chunks
  • 6 to 8 pips of whole garlic, peeled
  • 10 to 15 dried lily buds, soaked, hard tip removed & tied in a knot
  • 6 to 8 red dates, soaked and slit once on the side to release flavor
  • 2 to 4 very thin pieces of dried dong gui
  • 1 thin slice of fresh ginger
  • 2 T dried cloud ears, soaked, or 2 pieces dried Chinese mushrooms
  • cilantro for garnish
  • 2 tsp chicken stock powder
  • 3/4 cup fresh milk
  • 1 to 1 1/2 cups water
  • salt & white pepper to taste
  • 1/2 tsp castor sugar (optional)
  • veg oil
  • 1 cup potato starch flour
  • 1 egg white


  1. Season the fish with salt and pepper. Massage in the egg white. Put potato starch into a plastic bag and add the fish piece by piece, shaking to coat thoroughly. Shake off excess flour. Deep-fry the garlic pips until golden, remove and then fry the fish until just cooked. Remove and drain on kitchen paper.
  2. Put the lily buds, red dates, mushroom or cloud’s ears, ginger, dong gui and taro into a pot over medium heat (if like, add some oil before adding these items) and add the water and chicken stock. Cover. When sauce boils, lower the fire and season with salt and pepper, and sugar if using. When the taro is tender, add the milk. Season to taste, adding more milk or water or chicken stock if necessary. At the same time, heat up a large claypot until a drop of water sizzles when dripped into the pot. Arrange the fish slices into the claypot and pour the sauce over the fish. Top with the cilantro and serve immediately. Eat with rice. You can also cook everything in the claypot (but the dish won’t have a dramatic sizzle) but be careful when turning the fish because it can break up and disintegrate.


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