Friday, June 24, 2016

Braised Claypot Fish Head

few pieces of halibut fish
1 hairy gourd - peeled and cut into pieces
10 pieces of tofu puff
1 large tomato - quartered
few slices of ginger
2 cloves garlic - lightly mashed
1 large shallot - sliced
1 stalk lemongrass - use tender parts
salt and pepper to taste
sesame oil to taste
vegetable oil 
1 tbsp soy sauce
1 tsp dark soy sauce
1 tbsp shaoxing wine

  1. Season the fish with salt and pepper.  Heat up oil in pan and fry the fish pieces.  Set aside.
  2. Heat up oil in a pot.  Fry the shallots, ginger and garlic till fragrant.  Add lemongrass and tomato slices and fry for another minute.
  3. Drizzle sauce and do a quick stir fry.  Add water,  hairy gourd and tofu puff and bring to a boil.
  4. Check seasonings and sprinkle salt if necessary.
  5. Transfer all ingredients and the fried fish pieces to a claypot.
  6. Cover and braise for 15 minutes on low heat.
  7. Dish is ready when hairy gourd pieces are tender.
  8. Drizzle some sesame oil and serve warm with rice.

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