Empty My Fridge
Super Easy Singapore Style Claypot Braised Fish 砂锅鱼 Chinese Hawker Zi Char Fish Recipe
Ingredients
- Kg1
- Soy sauce1 tbsp
- Shaoxing wine2 tbsp
- Ginger1 tbsp + 1
- Salt1 tsp
- White pepper1
- Flour
- Tofu150 g
- Onion1
- Mushroom · dried4
- Pork150 g
- Garlic · chopped3 cloves
- Doubanjiang · paste1 ½ tbsp
- Soybean · paste½ tbsp
- Oyster sauce1 tbsp
- Chicken stock · powder1 tsp
- Dark soy sauce2 tbsp
- Carrot · thinly sliced20 g
- Napa cabbage160 g
- Sugar½ tsp
- Cornstarch
- Egg · beaten1
Instructions
- Marinate the fish with 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon young ginger juice, 1 teaspoon salt and a few dashes of white pepper for about 20 minutes.
- Dust the marinated fish with a little plain flour.
- Cut the egg tofu into pieces.
- Heat oil in a wok and fry the fish until golden, then set aside.
- Stir-fry the ginger, onion, dried mushrooms, roast pork and garlic until fragrant.
- Add the spicy broad bean paste and soybean paste and stir well.
- Pour in the 1.2 L water, then add the fish, tofu, oyster sauce, chicken stock powder, dark soy sauce, carrots, cabbage, sugar and 1 tablespoon Shaoxing wine, and simmer until cooked.
- Thicken with the cornstarch solution, then stir in the beaten egg and serve.
Summarized from Spice N' Pans's video. Watch it for the details.
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