Hong Kong Style Poached Fish Head

The older Cantonese living in Singapore would be very familiar with the famous Loy Sum Juang Cantonese Restaurant (黎三元酒家).  It first started  business in the 70s at Outram Park and subsequently shifted to Tiong Bahru Plaza in the 80s.  Just found out recently that it is now located at Murray Terrace.

The mention of Loy Sum Juang will always remind me of its Hong Kong Style Fish Head.  Although I have not visited the restaurant for a long time, the taste of the succulent fish head still lingers in my mind. 

I'm not sure if the Hong Kong Style Fish Head is made famous here by Loy Sum Jung Restaurant, but you will see almost all zhi-char stalls at the Outram Park area hawker centre selling this dish now.
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Some people may say Song Fish Head gives a muddy taste, but the texture of the flesh of this fish is so soft and succulent that no other fish can replace it.  Song Fish Head is also very cheap at the wet market.  Price range from $6 - $10 for a fish head that weighs around 1.2 - 1.8kg.  It is definitely much more economical to prepare this at home.

Hong Kong Style Poached Fish Head (Serve 5 - 6) 

 

Ingredients (A):

1/2                  Fish Head, about 600 - 800g

2 liters             Water

2 pieces           Ginger, thumb-size & lightly smashed

2 tbsp              Rice Wine

Ingredients (B) - Seasoning:

300ml             Water

1 tbsp             Hoisin Sauce

2 tbsp             Oyster Sauce

2 tbsp             Fish Sauce
1 tsp               Sugar

1 tbsp             Shaoxing Chinese Cooking Wine

1 tsp               Sesame Oil

1/2 tsp            Pepper

1                    Preserved Plum, lightly smashed

1 tbsp             Corn Flour (mix with 2 tbsp water)

Soak shredded spring onion in a 
bowl of water before use

Ingredients (B) - Garnish:

2                    Shallot, sliced thinly

1 stalk            Spring Onion, shredded finely

1 stalk            Coriander, shredded finely

Poach the fish head over a slow fire

Direction:  

1. Bring 2 liters of water to boil.  Add in ginger and rice wine.  Put in fish head and poach it at low heat for about 10 - 12 minutes or until it is cooked.  Dish up and place it on a serving platter. 
2. Add all ingredients in (B), except corn flour mixture, into a sauce pot.  Bring it to a boil.  Thicken the sauce with corn flour mixture.  Pour sauce over fish head.
3. In a separate pot, heat up 2 tbsp of oil and fry shallot till golden brown.
4. Pour fried shallot with oil over fish head.  Sprinkle spring onion and coriander on top. 
5. Serve immediately. 

Tips:

• Ensure the whole fish head is fully submerged in the water when poaching.  Do not let the water boil.  You should see very few bubbles on top of the water.  Let it simmer, undisturbed, until it is cooked.