How to make Singapore Claypot Braised Fish Head 星洲红烧砂锅鱼头 Chinese Fish Recipe | Chinese Cooking

This Fish Head Claypot dish is one of our favourite dishes to order at our local tze char stalls in Singapore. For those of you who have no idea what's a tze char stall, basically you just pick what they have on the menu and they will cook it on the spot for you. Technically it's like a restaurant except that in Singapore, a tze char stall usually operates in a coffeeshop or a hawker centre where other stalls operate as well. Compared to a restaurant, it's must cheaper to dine in a tze char stall because it doesn't have any bells or whistles such as air-condition or service. If you ever come to Singapore for a holiday or for work, ask your friends to bring you to one and order this Fish Head Claypot dish.
In this video, you will learn the steps to prepare this surprisingly simple dish. Please see the list of ingredients below.
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INGREDIENTS
Serves up to 4
Fish Head Marinate
1/2 a garoupa fish head
Juice from 1 thumb size ginger - grated
Dash of pepper
1 & 1/2 teaspoons of light soy sauce
1/2 cap of shaoxing huatiao cooking wine
Add rice flour or all-purpose flour to fish head after 20 mins of marination and before frying
For cooking
1 bulb of minced garlic
3 medium size onions - sliced
1 thumb size ginger - sliced
5 Shitake mushrooms or dried mushrooms
2 tablespoons Spicy bean paste
1 tablespoon Chinese hot sauce
1/2 tablespoon yellow bean paste
2 tablespoon of oyster sauce
1.5L of water
1 tablespoon of light soy sauce
1 tablespoon of dark soy sauce
1.5 teaspoons pork stock powder
1/4 Cabbage
150g roasted pork
2 eggs
2 tubes of egg tofu
Corntarch solution
2 teaspoons sugar
Dash of pepper
1.5 caps of Shaoxing Huatiao cooking wine

[@julietong1418]

Wow Jamie, don’t know why I missed this vid before. I have never come across this dish before though I’m Singaporean. It looks so yummy. You are so fortunate to have a hubby with such skills. As there is a fair bit of prep though I’ll save to try another day.

[@spicenpans]

Hi Juliet. Hope your Saturday is great so far. This dish is commonly served at zichar stall - my favourite. Roland and I can order one pot of this for dinner. So yummy and nutritious 😊😊

[@julietong1418]

Spice N' Pans Jamie, can u recommend good zichar stalls. With so many shopping malls they seem to b disappearing

[@mikelclark9723]

I'm definitely making this tomorrow I've been watching different fish videos and I found what I wanted thank you

[@merciechoo7975]

Thank you for show us ,how to cook step by step ,more power n God Bless You always

[@spicenpans]

Thank you sooo much, Mercie 🙏🙏🙏

[@LindaHoYWan]

Wow..!! .so delicious👍👍😋 he's a good cook . I'm going to try this.

[@spicenpans]

Hi Linda! :-) Thank you very much. Yes I think my hubby is a good cook too. I love his cooking a lot.

[@roseverygood2713]

Sir your cooking is very fantastically good explanation is very clear and dishes are good thank you the best chef

[@PandemoniumMeltDown]

Your channel has done so much progress. Your earlier videos are enjoyable as well, this is a very nice recipe :)

[@Realunitedstates]

This looks awesome. Not sure I can duplicate it at home, but I'd love to try. This got me to subscribe. Love what you're doing. Look forward to seeing more. Thanks! Paul

[@spicenpans]

Thank you Paul. We’ve more recipes. Maybe you can try some simpler dishes to boost your confidence. You can do it 👍🏻👍🏻

[@merciechoo7975]

I miss Singapore all type of Chinese food

[@spicenpans]

Now you can cook yourself 🤓🤓

[@merciechoo7975]

Singapore is the place for food trip ,thats why I tell to all my friend here in America go to Singapore

[@spicenpans]

Wah. Thank you so much for promoting Singapore! 👍🏻👍🏻👍🏻

[@PandemoniumMeltDown]

True, many great chefs who visited Singapore promote it as a holy temple of food creativity and original tastes and use of ingredients. I can't wait to visit.

[@raymullen3583]

This looks a little over My Skill Level But will look for it at a local Rest. ...Sounds GREAT ....Thanks ...

[@labadchan]

yummy thanks for the recipe I gotta try this now

[@spicenpans]

+Elaine Labadchan you are most welcome, Elaine! Thanks for coming by our channel :)

[@carolong2291]

Spice N' Pans I ‘m from KL, settled down in Wash DC, your yummy dishes are fantastic on M’sian cuisine. My cooking improve after watching your videos

[@spicenpans]

Thank you so much Carol. We just came back from a USA road trip and we’re already planning our next one. Hope to visit Seattle soon!

[@josephinefong398]

✌️✌️can show the cook face so we all know he's a very good cook 👍🏾👍🏾👍🏾

[@spicenpans]

+Josephine Fong hehe we are trying out when we film this weekend.

[@AyeAye-nx3db]

Thanks😋

[@TheNicktarimarlene]

Love it

[@spicenpans]

We too. 👍🏻👍🏻👍🏻

[@lindashook712]

Roland , where can I purchase a clay pot? I would love to try using one. TIA. Love watching you cook You ate AWESOME.

[@NgaTran-js8xf]

So yummi thankyou su phu. Az

[@joanwalford1959]

Nice!

[@cynthiabell850]

Very Nice💯

[@moklipkay8408]

Hi Roland … thank you so much for all your delicious cooking videos. You have enlightened me so much that I have enjoyed every single bit of it. Perhaps, you could kindly highlight to me once more what Chinese cooking oil were you using in this cooking video at 20:43/23:17. Unfortunately, I tried replaying several times and still couldn’t get it straight what oil you were adding into this yummy dish. Let me know can ? Thank you Roland. :)

[@purplethumb7887]

It's Chinese cooking wine (Shao Xing), not oil.

[@AmbientWalking]

Yummy!!!

[@trifofficial]

delicious

[@Shuggies]

What kind of Tofu did you use... looked like the harder Smoked Variety not the standard watery variety in most gro stores like WalMart... just wondering no hate here...✌😀👍 wonderfully easy recipe also. Thank you for breaking this down... Iwhen I make I think I will add some Tereiakki also 😏... thanks for sharing 👌..👋👋👋

[@lesleytse2995]

I believe it's good but like other videos, didn't finish watching (coz too long). Keep up the good work!

[@spicenpans]

Opps. Sorry for the long video. This was one of our first few videos. We have since shorten our videos.

[@Hougangqi]

For coating the fish head with flour..Can I use cornflour? Love your videos! Gonna cook for my wife tonight😋😋

[@spicenpans]

Hi Gin, i'm so sorry for our late reply. I believe my answer has come too late. Hope this turned out great for you. Yes you can coat the fishhead with cornflour, tapioca flour or even potato flour. In case you didn't make this 5 days ago, you can probably make it in the near future. :))

[@permisaratgnair6657]

Good cooking excellent

[@spicenpans]

Thank you so much, Permisarat!

[@peijinlee863]

Permisarat G Nair 武林风

[@peijinlee863]

武林風

[@FrancescaClareTan]

Is there a reason why you use tapioca flour and not corn flour? I'm just wondering if its interchangeable.

[@shallysong7762]

Hi What type of flour did you coat the fish head? Thank you

[@MsRwong]

What should we add if we don’t want it spicy with chili?

[@jianqigin]

Nice dish! Can i use corn flour instead?

[@spicenpans]

Hi Gin. Yes you can. Happy cooking!

[@jianqigin]

What about the stock powder? Do i use it?

[@lucybong8997]

Sedapnys

[@spicenpans]

Terima kasih 🙏🙏🙏

[@huihuigoh246]

Can I ask if without the 香辣酱，is it still ok for the taste?

[@spicenpans]

Hi Hui Hui. Yes okay no problem. You may want to increase the amount of broad bean paste used instead. Happy cooking.

[@huihuigoh246]

Thank you so much. Appreciate your prompt reply

[@jacobeksor6088]

I am Montagnard degar I like fish head curry

[@spicenpans]

High five. We love too.

[@kittykate7216]

playback speed on 1,5x 😂😂😂 i don't waste my time and watched everything up without any skip😉

[@spicenpans]

Haha, thank you so much, hi girl for not giving up on our video. Hehe this was one of our first videos. We were still learning how to capture the essence without taking up too much of everybody's time. Hope you find our newer videos more straight to the point. So sorry for the agony :)

[@davidevans2030]

Not a fish fan. Can I use chicken instead?

[@merciechoo7975]

Sir, request show how to cook Hokien mee

[@spicenpans]

Hi Mercie. Do you mean the fried prawn yellow noodles? Here you go: kzbin.info/www/bejne/nJyTpnaea72AnLM

[@ricardoderic5125]

Look delicious 🤤 but troublesome and not easy to cook 👨‍🍳

[@auroraborrett8470]

Names of the bottle ingredients are not clear. It's better to show in print d English names. Thank you

[@buttlebe]

So many steps. Can use ready ginger powder etc. nowadays youngsters won't take such steps. Not a "trendy" process. Despite delicious.

[@andrewtang1055]

I came here for the long finger nails on the last pinky. Not sure why so many asian Chinese men have long pinky finger nails. Must be cultural. Lol Oh the fish head??? Not so much. LMAO Mahalo and Aloha !

[@margaretscleong]

Why do Singaporeans love fishead..there’s no meat in it?😃

[@spicenpans]

Hi Margaret. Usually we use really big fishhead to cook. They will have lotsa meat. Roland loves to chew on the fish head bones too. Just like my mom 🤓 - Jamie

[@margaretscleong]

Thank u, Jamie..love all ur recipes!

[@honggeoklim3508]

Nice, but if needs more ligma

[@spicenpans]

Thank you but what is ligma?

[@honggeoklim3508]

@@spicenpans LIGMABALLS LMAO

[@zank4684]

Hong Geok Lim Yes!

[@margaretscleong]

R u just using it for flavor?

[@spicenpans]

Not for flavour - we use it for the meat.

[@gracecheong2180]

Please change your background music. Thanks

[@maydragonfly]

good but too long. keep below 10 minutes

[@spicenpans]

+Cyoonsun Chan Haha ya. This was one of our earlier videos. We cringe when we look at it again now 🤣🤣🤣 we have cut down the length of our videos since then. Thanks so much for visiting our humble channel.

[@dtapp5258]

Too slow