Singapore-style Claypot Braised Fish

Beans & Peas
Chinese
Fish
Leafy
Mains
Roots

Easy Level:

Easy

Cook Time:

1 Hr

Servings:

3-4 Pax

Savoury, hearty, and perfect for sharing with your loved ones any day.

Notes:

  • Adjust the amount of oil to the size of your claypot/pot
  • Cornstarch slurry is 1:1 cornstarch to water

Ingredients

Adjust Servings
US / Metric
0.00
Kuhlbarra Barra Blessing
0.00
Kuhlbarra Barra Blessing
Plain flour, enough to coat fish
Plain flour, enough to coat fish
Salt, to taste
Salt, to taste
0.00
g
g
Egg tofu
0.00
g
g
Egg tofu

Braise

0.00
tbsp
tbsp
Cooking oil
0.00
tbsp
tbsp
Cooking oil
0.00
g
g
Roast pork
0.00
g
g
Roast pork
0.00
g
g
Ginger, sliced
0.00
g
g
Ginger, sliced
0.00
cloves
cloves
Garlic
0.00
cloves
cloves
Garlic
0.00
Coriander root
0.00
Coriander root
0.00
Dried mushrooms, rehydrated
0.00
Dried mushrooms, rehydrated
0.00
tbsp
tbsp
Shaoxing wine
0.00
tbsp
tbsp
Shaoxing wine
0.00
ml
ml
Chicken stock
0.00
ml
ml
Chicken stock
0.00
tbsp
tbsp
Oyster sauce
0.00
tbsp
tbsp
Oyster sauce
0.00
tbsp
tbsp
Light soy sauce
0.00
tbsp
tbsp
Light soy sauce
0.00
tbsp
tbsp
Fish sauce
0.00
tbsp
tbsp
Fish sauce
0.00
tsp
tsp
Sugar
0.00
tsp
tsp
Sugar
0.00
g
g
Carrot
0.00
g
g
Carrot
0.00
g
g
Snow peas
0.00
g
g
Snow peas
0.00
g
g
Cabbage
0.00
g
g
Cabbage
0.00
g
g
Fried beancurd skin
0.00
g
g
Fried beancurd skin
0.00
tbsp
tbsp
Cornstarch slurry
0.00
tbsp
tbsp
Cornstarch slurry

Garnish

Coriander
Coriander
(optional) Cognac/Shaoxing
(optional) Cognac/Shaoxing

Steps

1

Spread barramundi on a tray and dust thinly with flour on both sides. Season with salt.
Spread barramundi on a tray and dust thinly with flour on both sides. Season with salt.
Mark as completed

2

Deep fry egg tofu until golden brown. In the same pan, shallow fry barramundi on both sides until golden brown.
Deep fry egg tofu until golden brown. In the same pan, shallow fry barramundi on both sides until golden brown.
Mark as completed

3

In a claypot/wide pot over medium heat, add in, roast pork, ginger, garlic and coriander root. Stir fry until fragrant. Add in rehydrated mushrooms and stir fry for about 1 minute.
In a claypot/wide pot over medium heat, add in, roast pork, ginger, garlic and coriander root. Stir fry until fragrant. Add in rehydrated mushrooms and stir fry for about 1 minute.
Mark as completed

4

Deglaze with shaoxing wine. Top with chicken stock. Season with oyster sauce, light soy sauce, fish sauce and sugar. Bring to a simmer.
Deglaze with shaoxing wine. Top with chicken stock. Season with oyster sauce, light soy sauce, fish sauce and sugar. Bring to a simmer.
Mark as completed

5

Add in carrot, snow peas, cabbage and cook for about 5 minutes.
Add in carrot, snow peas, cabbage and cook for about 5 minutes.
Mark as completed

6

Add in fried fish, thicken with cornstarch solution. Turn off heat and add fried beancurd skin.
Add in fried fish, thicken with cornstarch solution. Turn off heat and add fried beancurd skin.
Mark as completed

7

Serve while boiling and garnish optional with cognac and coriander.
Serve while boiling and garnish optional with cognac and coriander.
Mark as completed

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