Hakka Claypot Ginger & Spring Onion Jenahak Merah

Prep Time: 10 mins| Cook Time: 18 mins| Serves: 5-6 pax

Ingredients

• 800g Jenahak Merah steaks
• 80g fresh ginger, julienned or sliced
• 4 stalks spring onions, cut into 4cm pieces
• 5 cloves garlic, sliced
• 4 tbsp Shaoxing rice wine
• 4 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 2 tsp oyster sauce
• 2 tsp sesame oil
• 200ml chicken stock or water
• 2 tbsp cooking oil
• 2 tsp cornstarch + 4 tsp water (slurry)
• Optional: 2 red chilli, sliced

Instructions

1. Heat oil in a claypot over medium-high heat. Fry ginger until fragrant, about 1 minute.
2. Add garlic slices and fry for 30 seconds. Add Shaoxing wine and let it sizzle.
3. Add fish steaks in a single layer. Sear each side for 2 minutes.
4. Pour in light soy sauce, dark soy sauce, oyster sauce, and chicken stock. Bring to a simmer.
5. Cover and cook on medium heat for 8 minutes until fish is cooked through.
6. Stir in cornstarch slurry to thicken the sauce slightly. Add sesame oil.
7. Top with spring onions and chilli slices. Serve directly in the claypot.
8. 
   

Suggested Food Pairing