Preparation Time
![Preparation Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico1.png)
15 minutes
Cooking Time
![Cooking Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico2.png)
30 minutes
Serving Size
![Serving Size](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico3.png)
5 persons
![Product Image](https://kimball.com.my/wp-content/uploads/2021/11/recipe-standard-size-9.jpg)
Ingredients
- 600g Fish head, cut into 6cm pieces
- ¼ cup Oil
- 4 cloves Garlic, roughly chopped
- 3cm Ginger, finely sliced
- 1 litre Water
- 1 Tbsp Kimball Oyster Flavored Sauce
- 2 cakes White soft tofu, cut into 5cm chunks
- 2 Tomato
- For garnishing:
- 2 stalks Spring onion, sliced finely
- 1 stalk Celery leaves, sliced finely
- 3– 4 Tbsp Crispy fried shallots
Method
- Heat oil in a wok over medium heat and fry fish head pieces in batches until lightly browned, removing them onto a plate as they cook.
- Heat 2 tablespoons oil in a saucepan and fry garlic and ginger until golden brown. Add water, bring to the boil and add Kimball Oyster Flavored Sauce and fried fish head. Simmer 15 minutes.
- Add tofu and tomatoes, then simmer 5 minutes. Sprinkle with garnishes and serve hot with rice.