Braised Fish with Beancurd in Claypot

Ingredients

300g red snapper fish fillet, cut into big cubes
125g sliced ginger
1 tsp chopped garlic
1/2 tbsp oil
1/2 tbsp sesame oil
1/2 tbsp Shao Hsing Hua Tiau cooking wine (optional)
3 pieces soft beancurd
1 egg white
1/2-cup tapioca flour or cornflour
50g chicken meat
75g carrot, cut into shapes
75g button mushrooms, thinly sliced
1/2 cup water or stockSeasoning:
1/4 tsp salt or to taste
1/2 tsp sugar
1/2 tsp chicken stock granules
1/8 tsp pepperThickening:
1 tsp cornflour
1 tbsp waterGarnishing:
100g spring onion, cut into 4cm lengths
1 red chilly, sliced

Method

Marinate fish cubes with a little salt and set aside.Carefully and gently cut beancurd into 4cm cubes. Dip beancurd pieces carefully in egg white then coat with tapioca flour. Deep-fry beancurd until golden brown. Drain well.Shallow-fry fish pieces in a non-stick pan for five to six minutes. (Handle with care so as to keep the pieces intact.)Heat oil and sesame oil in a wok. Stir-fry ginger till fragrant, add garlic and fry until aromatic and golden. Add the wine; when it sizzles, add the button mushrooms and fry for three to four minutes.Add water or stock and bring to a gentle boil. Add the fish, carrots, seasoning and beancurd.Heat a claypot for three to four minutes until hot.Pour cooked dish into the claypot. Stir in thickening, cover for one to two minutes. Add garnishing and serve dish hot.