Braised Fish Head with Tofu Puffs and Cloud Ear Fungus

Why people make this dish

Nourilo 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.

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.

Nourilo’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.