Stewed Fish Belly with Garlic in Clay Pot Recipe

Number of serving: 2

Preparing time: 35 minutes

Cooking time: 20 minutes

375g Grass carp belly, rinse and cut into pieces
10 cloves garlic, remove skin only
3 slices Ginger
Scallion (sectioned)

Marinade Ingredients:
teaspoon Salt
teaspoon Sugar
teaspoon Light soy sauce
Ginger wine

Seasoning Ingredients:
teaspoon Salt
teaspoon Sugar
1 teaspoon Caltrop starch
1 teaspoon Light soy sauce
1 teaspoon Oyster sauce
cup Stock
Sesame oil
1 pinch Ground white pepper

Thickening Glaze:
1 teaspoon caltrop starch
2 tablespoons water

Mix the marinade Ingredient and fish in a blow, let marinate for 30 minutes. Drain.
Heat oil in a frying pan or wok, stir fry garlic for 5 minutes or until golden. Drain. Coat fish belly in caltrop starch. Deep fry in the oil under medium heat for 6 minutes or until turn to golden color. Drain with paper towel. Heat 1 tablespoon oil in a clay pot. Stir fry ginger slices. Add skinned garlic, seasoning ingredients and fish belly. Cook with the lid on for a 5 minutes. Spread scallion on top. Stir in thickening glaze and serve in clay pot.

Cooking tips:
Always coat the ingredients with caltrop starch first before frying or deep frying. It makes the ingredients crisp on the outer layer and prevent the oil from splattering. Else, the foo may needs longer cooking time and tends to absorb more oil.

Health tips:
Grass Carp fish rich in unsaturated fat, help in blood circulation. Could also replace with any other white fish for this dish.

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