Sea Bass and Tofu Clay Pot

Sea Bass and Tofu Clay Pot

Ingredients

• 2 sea bass
• 300g firm tofu (soft tofu also works)
• 1/3 tsp white pepper
• 1/3 tsp salt
• 1 tbsp Hua Diao wine (or cooking wine)
• 1 tbsp starch
• 10 cloves garlic
• 1/4 onion
• as needed scallion segments
• as needed bird's eye chili
• 1 tbsp oyster sauce
• 2 tbsp light soy sauce
• 1/2 tbsp dark soy sauce
• 1 tbsp sesame oil

Instructions

1. Remove the heads and tails of 2 sea bass, take the middle belly sections, and cut into pieces. Add 1/3 tsp white pepper, 1/3 tsp salt, 1 tbsp cooking wine, and 1 tbsp starch. Mix well and marinate for 20 minutes.
2. Heat a flat pan over medium heat with 2 tbsp cooking oil. Add 300g firm tofu cut into thick slices. Pan-fry each side for about 40 seconds until golden brown on both sides. Remove and set aside.
3. Using the remaining oil, pan-fry the marinated sea bass over medium heat, about 40 seconds per side until the surface is lightly charred. Remove and set aside.
4. In a clay pot over medium heat, add 1 tbsp cooking oil, 10 garlic cloves, 1/4 onion (cut into large chunks), a small handful of scallion segments (about 10g), and half a spoon of bird's eye chili. Stir-fry until fragrant.
5. Add the pan-fried tofu and fish belly pieces.
6. Pour the sauce over top. Add about 200ml water, bring to a boil over high heat, then simmer over low heat for 6 minutes. Sauce: mix 1 tbsp oyster sauce, 2 tbsp light soy sauce, 1/2 tbsp dark soy sauce, and 1 tbsp sesame oil.
7. Finally, sprinkle another handful of scallion segments on top and serve.