Resipi ...BRAISED FISH WITH BEANCURD IN CLAYPOT
BRAISED FISH WITH BEANCURD IN CLAYPOT
Source: Amy Beh
300g red snapper fish fillet, cut into big cubes
125g sliced ginger
1 tsp chopped garlic
1/2 tbsp oil
1/2 tbsp sesame oil
1/2 tbsp Shao Hsing Hua Tiau cooking wine (optional)
3 pieces soft beancurd
1 egg white
1/2-cup tapioca flour or cornflour
50g chicken meat
75g carrot, cut into shapes
75g button mushrooms, thinly sliced
1/2 cup water or stock
1/4 tsp salt or to taste
1/2 tsp sugar
1/2 tsp chicken stock granules
1/8 tsp pepper
1 tsp cornflour
1 tsp water
100g spring onion, cut into 4cm lengths
1 red chilly, sliced
MethodMarinate fish cubes with a little salt and set aside.
Carefully and gently cut beancurd into 4cm cubes. Dip beancurd pieces carefully in egg white then coat with tapioca flour. Deep-fry beancurd until golden brown. Drain well.
Shallow-fry fish pieces in a non-stick pan for five to six minutes. (Handle with care so as to keep the pieces intact.)
Heat oil and sesame oil in a wok. Stir-fry ginger till fragrant, add garlic and fry until aromatic and golden. Add the wine; when it sizzles, add the button mushrooms and fry for three to four minutes.
Add water or stock and bring to a gentle boil. Add the fish, carrots, seasoning and beancurd.
Heat a claypot for three to four minutes until hot.
Pour cooked dish into the claypot. Stir in thickening, cover for one to two minutes. Add garnishing and serve dish hot.