9. Fish Head in Casserole

• One 1½-lb. fish head
• 1 spring onion (scallion)

Remove the gills from the fish head and scrub it free of blood. Place it in a flameproof casserole and add the spring onion, ginger, vinegar, soy sauce, stock, wine, salt, sugar and a few grains of wild pepper or peppercorns. Bring it quickly to the boil and keep it boiling for about 15 minutes. Add bean curd cubes and simmer for 5 to 10 minutes longer. Add black pepper just before serving.