Tested Recipe Adapted from Jamie Jong’s Claypot Delights
1 whole (approx. 500g) tofu fish / tilapia
1 tsp salt
2 tbsp shaoxing wine
2 tbsp oil
2 stalks spring onions
2 tbsp soya bean paste
3 tbsp chopped garlic
3 tbsp chopped ginger
2 tbsp chopped red chillies
1 tbsp sugar
1 tsp chicken stock powder
¾ cup water
- Clean and wipe dry fish, rub well with salt and shaoxing wine.
- Heat oil in claypot, add A, fry until fragrant, add B, bring to the boil, add in whole fish.
- Reduce to low heat, cover claypot, cook slowly for 15 mins for until fish is cooked. Add more water if necessary.
- Serve sprinkled with spring onions.