Braised Fish Head with Tofu Puffs and Cloud Ear Fungus

Why people make this dish

Bro Niu often picks up a fresh bighead carp head from his favourite fishmonger — the freshwater pond fish there is sweet with no muddy taste. He likes to steam it with ginger and spring onion, or braise it with tofu and tofu puffs. This version, braised with tofu puffs and cloud ear fungus, is a warming homestyle dish traditionally said to nourish qi and blood and support the mind — handy for anyone who does a lot of mental work.

Who it suits / who should be cautious

• Suits the family generally, and especially people who use their brains a lot or feel run-down; the source notes fish head is warming and well suited to older folk.
• A cooked savoury dish with no strong cautions; per the source it is also fine in early pregnancy.

Why these ingredients (the food-therapy logic)

• Bighead carp head (da yu tou): Warming in nature; traditionally associated with supporting the kidneys and qi, warming the spleen and stomach, and “nourishing the brain marrow.”
• Tofu puffs (dou bu): A light, protein-rich soy food that soaks up the savoury sauce.
• Cloud ear fungus (yun er): A classic dark fungus traditionally used to support the blood and circulation.

Ingredients (2–3 servings)

Ingredient	Amount	Notes
Tofu puffs (dou bu)	~2 liang	Blanch in boiling water
Cloud ear fungus (yun er)	1 small handful	Soak soft, remove stems
Bighead carp head (da yu tou)	1	Cut into pieces, cleaned
Ginger (sheng jiang)	3 slices	Shredded
Spring onion white, coriander, seasoning	to taste	—

Method

1. Cut the fish head into pieces and clean well.
2. Blanch the tofu puffs in boiling water. Soak the cloud ear fungus until soft and trim off the stems.
3. Heat oil, fry the shredded ginger until fragrant, then add the fish head and brown it.
4. Add the cloud ear and tofu puffs, splash in wine, add water and seasoning, and braise about 8 minutes.
5. Add the spring onion whites and coriander, reduce the sauce, and plate up.

Bro Niu’s tips

Bighead carp head is warming and traditionally said to support the kidneys and qi, warm the spleen and stomach, nourish the “brain marrow” and ease dizziness — making it especially suitable for older people. The big, pale-coloured heads are best.

Community questions answered (selected)

• Q (little): Can I eat this dish in early pregnancy (7 weeks)? Bro Niu: Yes, in early pregnancy this dish is fine and good for you and the baby.
• Q (pigchi): I’ve heard beef is good in pregnancy, but I run hot and beef is “damp-hot” — how should I cook it? Bro Niu: What matters most is balanced nutrition. Fresh fish soup is nourishing, twice a week. Beef, lean pork, chicken and lamb are all fine; beef stir-fried with tomato or egg is very nourishing and good for the baby. Avoid papaya, hawthorn and floral teas, which can cause the uterus to contract.

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Published December 19, 2011 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.