Claypot fish head is like a reliable friend. It turns out beautifully every single time and never fails you. No real skill is called for. It just needs a bit of time. It reheats very well and in fact, tastes better reheated. You can cook it early in the day and when you, and maybe some friends, are ready to eat, it's there for you. It's highly adaptable to your requirements. Just add more pork, Chinese cabbage and bean curd when there are more people at the table. If you have one or two ingredients missing, add more of what you have. And you keep adding . . . until there is so much delicious stuff in one pot, there is no need for anything else. Like truly good friends, one is enough.
Making claypot fish head is not difficult at all. The fish head has to be deep-fried but there is none of that crispy outside and juicy inside business. So long as the fish head is golden brown, it doesn't matter if the inside is raw or overcooked. Stir-frying the Chinese cabbage doesn't require any special talent either. It's just to let the Chinese cabbage absorb some oil and soya sauce. Whether it's crisp or soggy, it's perfectly okay because it's going to be braised anyway. Browning the pork couldn't be easier. Any one can brown small pieces of meat, right? The real work is done by the ingredients when the braising starts. The mushrooms, fish, pork, bean curd and Chinese cabbage join hands to form an alliance so tasty and nutritious, it's a complete one-pot dish.