Wash the fish head, making sure that there’s no more scales, pat dry and set aside.
In a large wok or pan, heat the oil and add the ginger and garlic.
When the wok starts to sizzles, add the fish head pieces and quick stir till its light golden brown and just starting to cook.
Add the ikan bilis stock into the wok followed by the shao xing wine.
When boiling, let it cook on medium heat for about 10 minutes.
Add the tofu, tomatoes and salted vegetables and let it simmer for another 10 minutes on low heat.
Add water if you like more soup but do not dilute the soup base too much.
Add salt and pepper to taste.
Dish into a large bowl or individually and top with fried shallots, wansoy and spring onions.
You can serve with hot steamed rice or add noodles into the soup.