Super Easy Singapore Style Claypot Braised Fish Chinese Zi Char Fish Recipe

Super Easy Singapore Style Claypot Braised Fish Chinese Zi Char Fish Recipe
If you have the chance to visit Singapore, you must eat like a local and dine at a zi char stall. Zi char (sometimes spelled Tze Char), is a Singaporean colloquial term that literally mean "cook fry". Derived from the Chinese Hokkien dialect, zi char refers to a food stall that serves a variety of home-cooked Singaporean or Malaysian style Chinese food cooked on demand. Almost every coffeeshop in Singapore has a zi char, and I would say every one of them has claypot fish head on their menu.
Cuisine: Asian Dishes
  • Marinated fish
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  • 1kg (35.27 oz)
  • 1 tablespoon light soy sauce
  • 1 tablespoon Chinese cooking wine (Shaoxing wine)
  • 1 tablespoon young ginger juice
  • 1 teaspoon salt
  • A few dashes of white pepper
  • Dust the fish with some plain flour after you have marinated it for about 20 mins.
  • Other ingredients
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  • 150g egg tofu (you can use regular firm tofu as well)
  • 1 thumb-sized young ginger (thinly sliced)
  • 1 whole red or yellow onion (thinly sliced)
  • 4 Chinese dried mushrooms (rehydrated)
  • 150g roast pork
  • 3 cloves chopped garlic
  • 1.5 tablespoons spicy broad bean paste (add more to taste)
  • 0.5 tablespoon Chinese soybean paste (can use Korean doenjang but this is quite salty so add moderate amount first and adjust to taste)
  • 1.2L (40.58 fl oz) water
  • 1 tablespoon oyster sauce
  • 1 teaspoon chicken stock powder
  • 2 tablespoons premium dark soy sauce
  • 20g thinly sliced carrots
  • 160g Napa cabbage
  • 0.5 teaspoon sugar
  • Some cornstarch solution (mix some cornstarch/cornflour with some water)
  • 1 beaten egg
  • 1 tablespoon Chinese cooking wine
Nutrition Information
Serving size: 5 people


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