Claypot Fish

Claypot Fish

Claypot Fish

45 minutes

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Details
  • Serving Size:   3
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   7 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 8 Baby corn, halved
  • Chinese cabbage, roughly cut into 4cm pieces, 4-5 leaves
  • 1/4 of a carrot, thinly sliced
  • 1 tablespoon Corn flour
  • 1 teaspoon Cornflour, for thickening
  • 2 cloves • garlic, minced
  • 1 centimeter Ginger, chopped
  • 450 grams Grouper or red snapper, cut into squares
  • 2 tablespoons Oil
  • 1 tablespoon Oyster sauce
  • 1 tablespoon Chinese rice wine
  • Salt, a pinch
  • 4 Shiitake mushrooms
  • 100 grams Tofu, cut into squares
  • 1 1/2 cups water
  • 1/8 teaspoon White pepper
Instructions

Marinate the fish with a pinch of salt.

Cut the tofu into squares. Pan fry the tofu with a little bit of oil until golden brown and crispy. Set aside.Coat the fish with cornflour, pan fry each piece until slightly golden brown. Set aside.

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.

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.

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

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

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