cooked fish head curry this evening on 20.7.2016.
had some left over curry paste from last dinner. my OPS friend gave me a tub & i used 1/2 the last time.
this a very easy dish to cook using a ready curry paste.
- just fry the curry paste with some coconut milk then add onions, followed by long beans & lady fingers.
- add cleaned fish head & coat both sides, remove the fish head & set aside
- add chicken stock & the whole 200ml coconut milk & simmer to cook the long beans & lady fingers. last add egg plants.
- when ready to eat, boil the gravy & add the fish head, then tomatoes & & tau kee, bean curd skin.
- cook for 8 mins. serve.
a glorious dish, very tasty curry, yum yum & great fish head & vegetables.
so i decided to make my own.
i marinated 1/2 chicken in chinese wine 花雕酒, sesame oil, fish sauce, oyster sauce, corn flour & some good light soy sauce. then steamed in a steam oven for 30mins.
i then fried ginger, chilli padi, onions, scallions, leek & added the marinade from the steamed chicken & cooked the vegetables.
so i had a very tasty sauce & vegetables & a tender, sweet chicken.
anyway i think the steaming may not be necessary. important thing just to marinade the chicken well then cook the vegetables with the marinade & add the chicken & cook for about 8mins (for debone chicken in my case), wings & wingstick a bit longer.
the 花雕酒 & sesame oil flavours were excellent, and the leeks especially nice having infused all the flavours. i found that in the dish at 重庆烤鱼. that;s why i added leek to scallions, yellow onions & also some cut ginger & chilli padi.
a very enjoyable family dinner indeed!