helpMalaysian Food


Clay Pot Fish & Chicken


Fish & Chicken Clay Pot


  • 1 lb Garoupa [also spelt Grouper] [Kerapu, in Malay]
  • lb chicken
  • 2 tsp light soy sauce & pepper [for seasoning chicken]
  • Peanut oil or vegetable oil for frying fish
  • 1 heaped spoon tbsp Miso [Taucheo - preserved soy bean paste]
  • 2 large onions, sliced
  • 3 cloves garlic, smashed
  • 1 [mature] ginger, smashed
  • 3 pieces Asam Keping [Tamarind Skins]
  • 4 dried red chilies, de-seeded, halved & soaked in hot water
  • 1 large bunch Chinese parsley [fresh Coriander leaves]
  • 3stalks scallions [spring or green onions], cut into 1 inch lengths
  • 6 oz water
  • 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]


  for foodies all around the world

        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]
  • Pour off all oil except for 2 tbsp, fry garlic and ginger until fragrant
  • Add chicken, fry for 1 min in hot oil
  • Add Assam Keping and light soy sauce
  • Add water and stir to mix
  • Add Chinese parsley and scallions
  • Remove from heat
  • Heat clay pot, pour contents of wok into the clay pot
  • Remove from heat
  • Add fried fish, add salt if needed
  • Add
  • Remove from heat
  • Add fried fish, add salt if needed
  • Add Chinese parsley and scallions





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