- 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.