Fish Belly Casserole
A Fujian-style braised dish featuring fish belly and radish simmered together in a clay pot until tender and flavorful.
Ingredients
fish maw (optional)
500 g
radish (optional)
500 g
ginger (for sautéing)
a few slices
minced garlic (for sautéing)
1 tbsp
fermented red tofu (mix with 2 tbsp water)
1/2 tbsp
fermented soybean paste (use with fermented red tofu)
1 tbsp
scallions (cut into segments)
3
wine (for seasoning)
2 tbsp
cilantro (optional)
2
tofu (reserve)
to taste
salt (for seasoning)
to taste
sugar (for seasoning)
to taste
light soy sauce (for seasoning)
to taste
dark soy sauce (for seasoning)
to taste
dried tangerine peel and star anise (for aroma)
to taste
cornstarch (for thickening)
to taste
Instructions
1
Cook fish maw
Mix the fermented red tofu and fermented soybean paste with 2 tablespoons of water. Place the fish maw in boiling water and bring to a boil, then simmer on low heat for about 1 to 2 hours. Remove and let cool completely, then cut into pieces. Reserve the fish maw broth.
2
Braising
Heat 3 tablespoons of oil and sauté the ginger and garlic until fragrant. Add the fermented red tofu and fermented soybean paste, then add the fish maw and sauté briefly. Add the wine and seasonings, then simmer on low heat until the flavors are absorbed. Thicken with cornstarch, add the scallions and cilantro, and serve directly in the pot.
