Original Recipe by Amy Beh
CLEAN fish head pieces well and season with ginger juice, rice wine (if using) and light soy sauce for 20 minutes.
Just before deep-frying, coat fish head with cornflour. Deepfry for four to five minutes, then remove and drain.
Heat oil and sesame oil in a clean wok. Lightly brown ginger and garlic, then add oyster sauce. Add mushrooms, belly pork and bamboo shoots. Sprinkle in Shao Hsing wine (if using) for added aroma.
Pour in combined sauce ingredients and bring to the boil, then add fish head pieces. Reduce the heat and simmer for five to six minutes. Add red chilli and thicken the gravy before dishing out.