Tuesday, August 31, 2010

BrAiSeD fIsH wItH BeAnCuRd In ClAyPoT

  • 300g red snapper fish (cut into big cubes)
  • 125g sliced ginger
  • 1 tsp chopped garlic
  • 1/2 tbsp oil
  • 1/2 tbsp sesame oil
  • 3 pieces soft beancurd (tak letak)
  • 1 egg white
  • 1/2 cup tapioca or cornflour
  • 50g chicken meat (tak letak,sbb tak perasan)
  • 75g carrot (cut into shapes)
  • 75g button mushrooms (thinly sliced)-kita letak shitakke
  • 1/2 cup water or stock (kita guna air + pati ayam.agak2 le guna garam n pati ayam ni)


  • 1/4 tsp salt or to taste (letak sikit je)
  • 1/2 tsp sugar
  • 1/8 tsp papper


  • 1 tsp cornflour
  • 1 tbsp water


  • 100g spring onion (cut into 4cm lenghts)
  • 1 red chilly (sliced)

*Marinate fish cubes with a little salt and set aside.

*Carefully & 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 fish pieces in a non stick pan for 5 or 6 minutes.(handle with care so asa to keep the pieces intact)

*Heat oil & sesame oil in a wok.Stir fry ginger til fragrant, add garlic & fry until aromatic & golden.Add the chicken.after that add the button mushrooms & fry for 4 minutes

*Add water or stock & bring to a gentle boil.Add the fish,carrots,seasoning & beancurd

*Heat a claypot for 3 or 4 minutes until hot

**Pour cooked dish into the claypot.Stir in thickening, cover for 1 to 2 minutes.Add garnishing and serve dish hot

***kita tambah bawang besar,daun bawang.ikan kita gaul dgn putih telur n tepung.goreng hgga garing

resepi copy dari "The Star Online(cyberKuali)

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