Claypot Fish

Name: Claypot Fish
Ingredients: 1 pound grouper or red snapper, cut into squares; 3 1/2 ounces tofu cut into squares; 4 shiitake mushrooms; 12 snow peas; 8 baby corn halved; 5 leaves; 1/4 carrot thinly sliced; 1 clove garlic chopped; 3/8 inch ginger chopped; 2 tablespoons oil; 1 tablespoon chinese rice wine; 1 tablespoon corn flour; salt a pinch; 5 3/8 tablespoons water; 1 tablespoon oyster sauce; 1/8 teaspoon white pepper; 1 teaspoon cornflour for thickening; 1 tablespoon water

18 ingredients

7 steps

Ingredients

1 pound grouper or red snapper, cut into squares
3 1/2 ounces tofu cut into squares
4 shiitake mushrooms
12 snow peas
8 baby corn halved
5 leaves
1/4 carrot thinly sliced
1 clove garlic chopped
3/8 inch ginger chopped
2 tablespoons oil
1 tablespoon chinese rice wine
1 tablespoon corn flour
salt a pinch
5 3/8 tablespoons water
1 tablespoon oyster sauce
1/8 teaspoon white pepper
1 teaspoon cornflour for thickening
1 tablespoon water

Directions

1

Marinate the fish with a pinch of salt.
2

Cut the tofu into squares. Pan fry the tofu with a little bit of oil until golden brown and crispy. Set aside.
3

Coat the fish with cornflour, pan fry each piece until slightly golden brown. Set aside.
4

Heat up a pan with some oil. Put in garlic and ginger, fry until fragrance and but brown. Pour in Chinese rice wine. Add in carrots, Chinese cabbage, snow peas, baby corn, and Shiitake mushroom. Stir-fry under low heat for about 4 minutes.
5

Add in water and slowly bring to a boil. Add in fish and tofu. Give it a good stir. Add in seasoning then thicken the sauce with cornflour mixture.
6

Heat a claypot in the oven for about 4-5 minutes until hot.
7

Pour in the cook dish into the claypot, serve immediately.