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- 1 grouper fish head ~1kg (cut into chunks)
- 150gm okra (cut into halves)
- 2 tomatoes (cut into quarters)
- 1 eggplant (cut into halves lengthwise and then cut into 1 inch pieces)
- 2 tbsp butter
- 1.5L oil
- 2 tbsp curry powder
- ½ tbsp sugar
- 1 tsp salt
- ½ tsp sesame oil
- ½ cup evaporated milk
- ½ cup coconut milk
- ½ cup chicken broth
- Pepper (to taste)
- 1 tbsp rice wine
- 1 tsp salt
- Pepper (to taste)
- 3 tbsp corn starch
Method
- Wash and rinse fish head chunks. Pat dry with kitchen towel. Add rice wine, salt and pepper to fish head, mix well and set aside.
- Steam okra and brinjal until cooked. Set aside.
- In a 18cm Function Series Saucepan, combine all portuguese sauce seasoning, mix well and simmer briefly. Set aside.
- Lightly rub corn starch over the fish. In a wok, add 1.5L oil. Next, deep fry fish head until brown and crispy.
- Placed deep fried fish into inner pot. Pour cooked portuguese sauce and butter over fish head. Select “Fast Cook” function.
- In a serving dish, place cooked okra and brinjal. Scoop cooked fish head onto plate and serve.
