Claypot Fish Head (With Milk)

10 slices    ginger
4-5 cloves  garlic (peeled, halved)
1 large       fish head (abt 600 gm), cut into abt 6 pieces and marinated with 1 tsp salt +3 tsp cornstarch +
                  tsp coriander powder)
100 gm      Chinese salted vegetables (briefly soaked of cut into strips) / local leafy salted vegetables
5 nos         Dried chinese mushrooms (soaked and sliced)
2 nos         Tomatoes (quarters)
2 nos         red chili (julienned)
1 ltr           homemade fish stock/anchovies stock
180 ml      full cream milk (room temperature or warm)
2 tbsp        oil
1- 1.5 tbsp        shao xing wine (optional)
Extra oil for frying
garnish : Chinese parsley (coriander) and spring onions
Season with salt & Pepper


Method :
1. In non stick pan ...heat oil (for shallow fry).  Fry pieces of fish head under high heat for about 1-2 minutes (do not overcook). Set aside.
2. Head 2 tbsp oil in claypot and stirfry ginger, galic UNTIL GOLDEN BROWN.
3. Add in stock, salted vegetables, salted mushrooms and tomatoes.  Bring to boil and simmer for 5 minutes covered.
4. Add in fish head and chilli. Simmer for another 1-2 minutes.
5.  Pour in milk and wine, and turn off heat immediately once it starts to boil.
6. Season with salt and pepper and garnish b4 serving.

Note:
a) Do not mince garlic.
b) You may substitute with fresh milk for lighter soup but please DO NOT use low fat milk, vanilla flavoured milk, or high calcium milk ...yucks!
c) You may also add a bit of salted fish when u fry the ginger and garlic.
d) milk must at least be at room temperature. Do not use cold/chilled milk.