Fish Belly Clay Pot
A Fujian-style clay pot dish, slow-braised with fish belly and radish.
Ingredients
Fish maw (blanched in boiling water, simmered 1-2 hours, cooled then cut into pieces)
500 g
Radish
500 g
Ginger
a few slices
Minced garlic
1 tbsp
Fermented red tofu (mixed with 2 tbsp water)
1/2 tbsp
Fermented bean paste
1 tbsp
Scallions (cut into segments)
3
Wine
2 tbsp
Cilantro
2
Tofu
to taste
Salt
to taste
Sugar
to taste
Light soy sauce
to taste
Dark soy sauce
to taste
Dried tangerine peel
to taste
Star anise
to taste
Cornstarch (for thickening)
to taste
Instructions
1
Simmer the Fish Maw
Mix the fermented red tofu and fermented bean paste with 2 tablespoons of water until smooth. Place the fish maw in boiling water, bring to a boil, then simmer on low heat for about 1-2 hours. Remove and let cool completely, then cut into pieces. Reserve the fish maw broth for later use.
2
Braise
Heat 3 tablespoons of oil in a clay pot, then saute the ginger, garlic, fermented red tofu, and fermented bean paste until fragrant. Add the fish maw and saute briefly. Add the wine and seasonings, then simmer on low heat until the flavors are absorbed. Thicken with a cornstarch slurry, add the scallions and cilantro, and serve directly in the clay pot.
