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INGREDIENTS
:
- 1 lb Garoupa [also spelt Grouper] [Kerapu, in Malay]
-
½
lb chicken
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2 tsp light soy sauce & pepper [for seasoning chicken]
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Peanut oil or vegetable oil for frying fish
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1 heaped spoon tbsp Miso [Taucheo - preserved soy
bean paste]
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2 large onions, sliced
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3 cloves garlic, smashed
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1½ [mature]
ginger, smashed
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3 pieces Asam Keping [Tamarind Skins]
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4 dried red chilies, de-seeded, halved & soaked in hot water
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1 large bunch Chinese parsley [fresh Coriander leaves]
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3stalks scallions [spring or green onions], cut into 1½
inch lengths
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6 oz water
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salt
FYI : You
can also use thin slices of pork belly marinated in light soy sauce, a little
sugar [Allow to drain before adding to claypot]
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To Prepare :
- Heat wok, heat peanut oil until 350F, fry Garoupa to a
golden brown color [make 2-3 slits on each side of the fish]
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Pour off all oil except for 2 tbsp, fry garlic and ginger until
fragrant
- Add chicken, fry for 1 min in hot oil
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Add Assam Keping and light soy sauce
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Add water and stir to mix
- Add Chinese
parsley and scallions
- Remove from heat
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Heat clay pot, pour contents of wok into the clay pot
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Remove from heat
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Add fried fish, add salt if needed
- Add
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Remove from heat
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Add fried fish, add salt if needed
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Add Chinese parsley and scallions
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