Ingredients
1 head of fish (600-800 kg, kept whole, or chopped into chunks)
500g Chinese cabbage
1 can button mushroom
1 can Pacific clams
200g roast pork
1 thumb-sized knob of ginger
1 sprig spring onions
6 bowls of water
1/2 cup cooking oil
2 tbs chinese cooking wine
salt/ fish sauce to taste
pepper
Method
1. Slice the cabbage in to inch wide pieces, slice the roast pork, dice the spring onions and cut the ginger into thin slices.
2. Heat oil in pot and fry the ginger until fragrant. Add the fish head and continue frying till half cooked.
3. While fish is frying, boil the 6 cups of water in a separate container.
4. When fish is ready, add the cooking wine, then pour the boiling water in.
5. Put the cabbage, mushroom, clams and roast pork in and bring to a boil again, then simmer for approximately 15 mins till cooked. (This time will vary depending on whether you chop the fish head up or not.)
6. Add salt/fish sauce and pepper to taste and sprinkle spring onions over.
7. Serve immediately with rice.
