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Number of serving: 2
Preparing time: 35 minutes
Cooking time: 20 minutes
Ingredients:
375g Grass carp belly, rinse and cut into pieces
10 cloves garlic, remove skin only
3 slices Ginger
Scallion (sectioned)
Marinade Ingredients:
½ teaspoon Salt
½ teaspoon Sugar
½ teaspoon Light soy sauce
Ginger wine
Seasoning Ingredients:
¼ teaspoon Salt
¼ teaspoon Sugar
1 teaspoon Caltrop starch
1 teaspoon Light soy sauce
1 teaspoon Oyster sauce
½ cup Stock
Sesame oil
1 pinch Ground white pepper
Thickening Glaze:
1 teaspoon caltrop starch
2 tablespoons water
Method:
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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