INGREDIENTS:
1 piece Fish Head (1/2 kg)
4 pieces of Dried Chinese Black Mushrooms
60 g Lean Pork
4 stalks Spring Onion
1 stalk Chinese Parsley (Coarsly Chopped)
1 piece Ginger (Shredded)
2 pieces Garlic (Minced)
1 piece Red Chilli (Deseeded and Thinly Sliced)

SEASONING:
1/2 Tbsp Hot Bean Paste
1 Tbsp Dark Soya Sauce
1 Tbsp Light Soya Sauce
1 tsp Sugar
3/4 glass Water
1 tsp Sesame Oil

1. Wash and clean the fish head. Cut into two halves and season with 1/2 tsp of salt and 1 tsp of Chinese wine. Coat with a little cornstarch and deep fry in hot peanut oil / corn oil until golden in colour. Drain oil.
2. Trim off the mushroom stems and soak them in water for about 15 mins or more until they soften. Lightly squeeze the moisture out of the mushrooms then slice them.
3. Slice the lean pork into thin shreds.
4. Stir fry the minced garlic, sectioned spring onions and shredded ginger until gragrant.
5. Add in the lean pork and mushrooms before adding the seasoning.
6. Put the deep fried fish head back to the wok and simmer with the mixture till gravy almost dries up.
7. Sprinkle the chopped parsley and shredded chilli before serving.

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