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Fish claypot recipe

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    Source: www.sbs.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B1, B2, B3, B9, B12, C
    MineralsCopper, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 tbsp vegetable oil

    2. 4cm ginger, julienned

    3. 1 tsp Sichuan pepper

    4. 1 carp, cleaned, butterflied

    5. 2 Chinese cabbage leaves, cut into 3cm pieces

    6. 1 handful soaked glass noodles

    7. 1 cup wood ear mushroom

    8. 1 cup tofu skins, sliced

    9. 1 tbsp dried shrimp

    10. 10cm piece cured pork, finely sliced

    11. 3 pork filled egg rolls, sliced

    12. 3 shiitake mushrooms, sliced

    13. Fresh day lily buds, to garnish

    Instructions Jump to Ingredients ↑

    1. Heat the oil in a pan over medium heat. Add the ginger and Sichuan pepper. Sauté until fragrant.

    2. Place the fish, skin-side down first, in the pan and cook for 2 minutes each side.

    3. Heat a medium-sized clay pot. Add the cabbage. Transfer the fish mixture to the claypot. Top with the glass noodles, wood ear mushrooms and tofu skin. Cover with water. Add the dried shrimp and cured pork. Bring to the boil, reduce heat to low and simmer for 30 minutes. Skim any impurities from the surface.

    4. Add the egg rolls and shiitake mushrooms. Garnish with lily buds. Cook for a further 10 minutes and serve.

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