Rinse and drain a fish head; Cut it into halves; Trim off any gills with a boning knife; Rinse it under running water for 5 minutes; Pat-dry it with kitchen paper; Marinate it with seasoning (1) for 30 minutes.
Rinse pitted dried red dates under running water; Put them in a bowl; Fill the bowl with water; Add 1 tsp salt into the water; Leave it for 15 minutes; Remove them; Rinse them under running water again; Drain them.
Rinse and drain shelled raw peanuts.
Rinse, drain, peel and slice ginger.
Add 3 tbsp oil and the ginger to a nonstick casserole; Heat it over a high heat; Turn to a low heat; Arrange the fish head into the casserole; Turn to a medium heat; Pan-fry it over a medium heat till both sides are golden brown; Set the fish head aside.
Add seasoning (2) into the casserole; Bring to the boil over a high heat; Add the peanuts and the dried pitted red dates; Bring to the boil over a high heat again; Turn to a low heat; Cook over a low heat for 30 minutes; Return the fish head to the casserole; Bring to the boil over a high heat again; Turn to a low heat; Cook over a low heat for 15 minutes; Stir seasoning (3) into it; Turn off the heat; Arrange it in a serving bowl; Ready to serve.