Thursday, October 18, 2007

Claypot fish and chicken with coriander leaves

350g garoupa or tenggiri fillets
230g chicken thigh meat, deboned and sliced
2 tsps light soya sauce and pepper for seasoning chicken
Oil for frying fish
1 heaped Tbsp taucheo or fermented bean paste
2 large onions, sliced
3 cloves of garlic, smashed
4cm knob of old ginger, smashed
3 pieces of asam keping
4 dried chillies, soaked in hot water, seeded and cut into two
1 large bunch of coriander or Chinese parlsey, cut into 4cm lengths
3 stalks spring onion, cut into 4cm lengths
170ml water
Salt to taste

1. Fry the fish fillets in hot oil in the wok and set aside.

2. Fry onions, garlic and ginger in 2 Tbsps oil till fragrant. Add the finely chopped fermented beanpaste, and stir for a minute. Add dried chillies and saute.

3. Put in the chicken and fry for a minute. Add asam keping and saute. Add water and stir.

4. Heat up a claypot, pour the contents of the wok into it. Let it simmer for just five minutes. Add the fried fish and taste before adding salt if needed.

5. Add in the Chinese parsley and spring onions and lift off the flame.

Note: You can also use thin slices of belly pork marinated in soya sauce, a little sugar and pepper and dry them first before adding to the claypot.

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