Clay Pot Fish
This Zhejiang dish features a bright, glossy appearance, tender, succulent fish flesh, a balanced savory-sweet flavor with subtle heat, and fresh, palatable broth.
Ingredients
Fish (approximately 1.2 kg)
1
Pork (fat and lean)
50 g
Shiitake mushrooms
50 g
Winter bamboo shoots
50 g
Vegetable oil (actual consumption approx 100 g)
800 g
Rendered lard
50 g
Cooking wine
25 g
Scallion
25 g
Ginger
25 g
Garlic
25 g
Soy sauce
5 g
Rice vinegar
15 g
White sugar
3 g
Broad bean paste
25 g
Salt
10 g
MSG
6 g
Chicken stock
500 g
Instructions
1
Prepare Ingredients
Clean the fish by removing internal organs and gills, then rinse thoroughly. Cut into 4 cm long, 2 cm wide pieces. Toss lightly with soy sauce, then place in a hot wok of vegetable oil and deep-fry until golden brown. Remove and drain excess oil. Cut scallion, ginger, and garlic into small slices. Dice pork, winter bamboo shoots, and shiitake mushrooms into pea-sized pieces.
2
Clay Pot Stewing
Place the clay pot on the stove and heat the rendered lard. Add the sliced scallion, ginger, and garlic and stir-fry until fragrant. Add the diced pork, winter bamboo shoots, and shiitake mushrooms, followed by the broad bean paste, and stir-fry briefly. Pour in the chicken stock, then add cooking wine, sugar, salt, MSG, and rice vinegar. Once the broth comes to a boil, add the fried fish pieces. Simmer over low heat until tender, then serve.
