Does this braised fish head with dried beancurd (fuchuk) look appetising or gruesome to you? 🙂
It definitely makes my mouth water. This dish is my father’s invention – well sort of. Years ago, while he was buying groceries at the local market, he saw a particularly fresh looking piece of fish head. Being a fish lover, he was tempted to buy it but didn’t know how to prepare it.
As a teacher who had to look after a young child as well as an ageing parent (my grandma, who lived with us, had dementia and could be a handful), he didn’t have time for complicated recipes. Then one of the ladies at the market overheard his conundrum and suggested this simple recipe.
Fish head is considered a delicacy in Malaysia.
Popular ways of cooking this part of the fish usually involves using lots of spices and herbs to “tone down” the fishy smell, such as curry fish head, assam fish head, to name a few.
This dish, however, does nothing of that sort. You fry the head, then braise it with fried beancurd (fuchuk) in water and season it with soya sauce. That’s literally it!
Don’t underestimate a simple dish with few ingredients though. By infusing the collagen-rich fish head with the umami notes of the dried beancurd and soy sauce, you get a comfort dish that’s wonderfully hearty and flavourful.
I haven’t had this dish for years. On my recent trip to Ipoh, I had an intense craving for it, so I asked Dad if he could cook it for me. It was just as good as I remembered it. Thanks Dad! Next time my turn 🙂
Braised Fuchuk Fish Head
Equipment
- wok
Ingredients
- 1 medium-size fish head, halved and salted
- 1 pack fried beancurd (fuchuk), cut into bite-size pieces
- 3 cloves garlic, roughly chopped
- light soya sauce to taste
- oil for frying
Instructions
- Rub salt all over fish and marinate for 15 minutes or so. In the meantime, soak fuchuk in water for a while.
- Heat up some oil in wok and put fish head in, the outer part down. Fry until golden brown, then flip over and fry the other side. Remove from heat.
- Heat up 1-2 tbs of oil and add garlic. Fry until fragrant, then add fuchuk. Add enough water to cover. Boil for five minutes to draw the flavours out of the fuchuk. Then add fish.
- Finally, add soya sauce. Adjust seasoning to your taste. Your dish is ready to serve!
Notes
Freshness is key — look for clear eyes, firm flesh, and no ammonia smell. 2. How do I clean a fish head before cooking? Rinse thoroughly, remove any leftover gills (they cause bitterness), and pat dry. Some cooks rub a little salt on the skin to remove slime before rinsing again. 3. Does fish head taste very fishy? Not if it’s fresh. This recipe relies on freshness + simple seasonings rather than spices to mask odour. A fresh fish head gives a sweet, clean flavour. 4. Why fry the fish head first? Frying creates a golden crust that locks in moisture, enhances flavour, prevents the head from disintegrating during braising, and adds depth to the broth. Use medium heat to avoid breaking the head apart. 5. What is fuchuk (dried beancurd), and why is it used? Fuchuk is dried tofu skin. When braised, it soaks up the broth and becomes soft, silky, and deeply flavourful. It also adds umami and pairs beautifully with the natural collagen from the fish. 6. Do I need to rehydrate the fuchuk first? Most fuchuk should be soaked for 15–20 minutes until soft. If using crispy pre-fried fuchuk (the light, crackly kind), you can braise it directly as it softens quickly. 7. How much water should I add when braising? Add just enough water to cover about half the height of the fish head. Too much water will dilute the flavour; too little may cause burning. Adjust as needed during cooking. 8. What seasonings do I need? Keep it very simple: Light soy sauce, a bit of dark soy sauce (optional, for colour) and a dash of white pepper. Dad’s recipe avoids heavy spices so the natural sweetness of the fish shines. 9. How long should I braise the fish head? Braise on medium-low heat for 15–25 minutes, depending on the size. The flesh should be tender, moist, and easily lifted with chopsticks. 10. How do I prevent the head from falling apart? Handle gently during frying Use a wide pan Avoid flipping repeatedly Braise on gentle heat If you're nervous, you can fry the head on one side only. 11. Can I add ginger, garlic, or herbs? Yes, but the original recipe intentionally keeps flavours minimal. A few slices of ginger can help if the fish is less fresh, but purists prefer the clean, soy-based profile. 12. Can I use fish fillets instead of a fish head? Yes, but the dish won’t have the same richness. Fish heads are high in collagen, which thickens and sweetens the broth naturally. 13. Why is fish head considered a delicacy? The cheeks, collar, and gelatin-rich areas are prized for their tenderness and flavour. Chinese families often fight (lovingly!) over these parts. 14. Is this dish beginner-friendly? Yes — very! It needs just a few ingredients. The key is handling the fish head gently and not over-seasoning.
Love this? Check out this simple Chinese steamed fish recipe.
I always forgot I cannot double tap a blog post 🤣🤣🤣 Now I’m curious what fish is ka lap!
Hello Balkizz, nice to see you here 🙂 Ya, we’re so used to IG and other social media channels now kan. Even email feels so old fashioned now! Do let me know if you ever find out what ka lap is 🙂
I must try this recipe Alex! So far only used fish heads for curry 😬 do you think salmon head works as well?!
My father has only tried using “ka lap” or “sek pan” fish head, but I suppose any kind of fish head should do? If you do try, let me know please 🙂