Sunday, September 6, 2009

Claypot Ang Cho Fish Head

On a recent Southern Island Trip, i caught some Ang Cho...

I brought back my Ang Cho from this trip and on Saturday, i cut up the Ang Cho and didnt know what to do with it. The fish was too big and would not taste so good if we steamed it. In the end, we decided to go for claypot fish head... kekeke...

These are the main ingredients used... I forgot to take picture of the prawn, flour and egg yolk plus the other seasonings...

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Ang Cho Head and some slices
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Slightly fry the ang cho first... but do not fry it until no juice left
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Fry all the ingredients properly and add the ang cho in to boil with it... Kekeke
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After you feel the fried ang cho have soaked up all the juices and become tender, you can stop cooking it...Hehe.. yum yum...

2 comments:

Anonymous said...

You are quite ignorant. Ang Cho is premuim white meat. Even big Ang Cho 4 to 5 Kg can be steamed and the flesh is very soft. You have wasted the fresh fish by frying it.

Nigel said...

Erm I dub think I have wasted it. The fish was fried on hi temp for only a few mins so it still retains much moisture. I'm quite sick of steamed ac anyway. Anyway thanks! I know steamed ac is awesome. Hehe

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