Super Easy Singapore Style Claypot Braised Fish 砂锅鱼 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. We shared a claypot fish head recipe when we first started this channel (). Although the recipe is yummy IMHO, the video was poorly shot and Roland was quite shy (LOL!). That’s why we decided to update it with a new video, and instead of using a fish head, we used the other part of the fish instead. This claypot-braised fish is really delicious. As we added a lot of ingredients to the recipe, you only need this one dish and some steamed rice to call it a meal. Happy cooking! See the ingredient list below for your easy reference. Hope you can recreate this yummy recipe in the comfort of your home. Happy cooking! Thanks for dropping by our channel. Please subscribe to stay tuned to our home cooking videos. Stalk us! Youtube: Facebook Instagram TikTok Website: Chat with us! info@ Thanks for watching! See you soon. ------------------ This video is brought to you by La Gourmet. You can get their products from Super Easy Singapore Style Claypot Braised Fish 砂锅鱼 Chinese Zi Char Fish Recipe Ingredients: Serves 4 - 6 pax ------- Marinated fish ------------- 1kg ( 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 ------------- 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) ( 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 === Don’t know where to get the ingredients or don’t know how they look like? See the links below. Light soy sauce Chinese cooking wine Spicy broad bean paste Soybean paste Oyster sauce Chicken stock powder Dark soy sauce ---------- Residing in Singapore? Get the cooking tools that we used in our videos: La Gourmet 32cm Shogun Midori Wok La Gourmet Truly Oriental 3L Claypot ----------------------------------- If you like this recipe, you might like these too: The Easiest Chinese Braised Fish Recipe U Must Learn 红烧鱼 How to Fry Fish in Wok Without Sticking Granny’s Quick Braised Fish in Ginger & Oyster Sauce 阿嬷蚝油姜汁红烧鱼 Super Easy Chinese Soy Fish Recipe Restaurant-Style Soy Sauce Steamed Fish w/ Preserved Radish 菜圃蒸鱼 Chinese Steamed Fish Recipe ----------------------------------- Disclaimer: Spice N’ Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!