Recipe Ingredient
- 300g red snapper fish fillet, cut into big cubes
- 125g sliced ginger
- 1 tsp chopped garlic
- 1/2 tbsp oil
- 1/2 tbsp sesame oil
- 1/2 tbsp Shao Hsing Hua Tiau cooking wine (optional)
- 3 pieces soft beancurd
- 1 egg white
- 1/2-cup tapioca flour or cornflour
- 50g chicken meat
- 75g carrot, cut into shapes
- 75g button mushrooms, thinly sliced
- 1/2 cup water or stock
- Seasoning:
- 1/4 tsp salt or to taste
- 1/2 tsp sugar
- 1/2 tsp chicken stock granules
- 1/8 tsp pepper
- Thickening:
- 1 tsp cornflour
- 1 tbsp water
- Garnishing:
- 100g spring onion, cut into 4cm lengths
- 1 red chilly, sliced
Instructions
- Marinate fish cubes with a little salt and set aside.
- Carefully and gently cut beancurd into 4cm cubes. Dip beancurd pieces carefully in egg white then coat with tapioca flour. Deep-fry beancurd until golden brown. Drain well.
- Shallow-fry fish pieces in a non-stick pan for five to six minutes. (Handle with care so as to keep the pieces intact.)
- Heat oil and sesame oil in a wok. Stir-fry ginger till fragrant, add garlic and fry until aromatic and golden. Add the wine; when it sizzles, add the button mushrooms and fry for three to four minutes.
- Add water or stock and bring to a gentle boil. Add the fish, carrots, seasoning and beancurd.
- Heat a claypot for three to four minutes until hot.
- Pour cooked dish into the claypot. Stir in thickening, cover for one to two minutes. Add garnishing and serve dish hot.
