Braised Fish in White Wine Recipe

This dish is a balance of texture and taste. One of my successful experimental fish dish which have immediate approval and request to have it cooked again soon.


Ingredients
2 Fish Fillet (Red Grouper, Cod, etc)
300ml of Fish Stock
300ml White Wine / Cooking Sake
2 diced in cubes Water Chestnut
2 tablespoons of diced in cubes Yellow Onion
1 tablesppon of diced in cubes Ginger

Garnish with
2 tablespoons of Ikura
Chopped Coriander and Parsley
Drizzle some Olive Oil

Serve with
Grilled Asparagus

Step 1: Bring the Fish Stock to a simmer.
Step 2: Add in Fish Fillet skin side down and let it simmer for 5mins with the lid on.
Step 3: Turn the Fish and add in Onion, Water Chestnut and White Wine. Continue to let it simmer for another 5mins with the lid on.
Step 4: Lastly, when the Fish is cooked, transfer the fish to a serving plate. Pour the sauce over the fish. Arrange the Grilled Asparagus. Garnish it with Ikura, Coriander, Parsley. Drizzle some Olive Oil and serve immediately.

Give this recipe a try and hope you like it too.

Notes:
- Fish Stock & White Wine ratio can be adjusted to your liking.


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Teochew Braised Pork Belly Recipe

Ingredients A
2 tablespoons Cooking Oil
1.5 tablespoons Sugar
300g sliced Pork Belly

Ingredients B
10 unpeel cloves of Garlics
1 Star Anise
1 Cinnamon Stick
4 Cloves

Ingredients C
800ml Water
2 tablespoons Dark Soy Sauce
1 teaspoon Light Soy Sauce
4 tablespoons of Hua Diao Jiu (Chinese Cooking Wine)

2 Hard-Boiled Eggs
Tau Pok/Tau Kwa (optional)

1. Heat up the Cooking Oil in deep sauce pan and melt Sugar in sauce pan.
2. Sear sliced Pork Belly on both sides until slightly brown.
3. Add in Ingredients B and stir fry for 2-3mins.
4. Pour in Ingredients A and bring to a boil then lower the flame and let it simmar for at least 1.5hours for the meat to be tender. Remember to stir occasionally and watch the stove every 10-15mins to ensure the pot does not dry out. When water level goes down on the 1st hour add more water to cover the meat.
5. At the last 15mins of simmering add in the Hard Boiled Eggs, Tau Pok/Tau Kwa.
6. Serve hot with Rice or Steam Buns. Store in fridge overnight for better flavored meat!


Enjoy~!!!

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Braised Pork Belly (Dong Po Rou / 东坡肉)

Dong Po Rou is one of deary's favourite dish. Because of his mom's Hakka genes. Pork Fat = Yummy!!!


Pork Preparation Ingredients
600g Pork Belly
Water (Enough to cover the pork belly)

Bring the pot of water to a boil. Add in the pork belly and boil for 5mins. Remove and set aside. Discard Water & Rinse the pot.

Look out for 3 layer pork belly! Just like in this picture.

Sauce Mixture Ingredients
3 tablespoons Soy Sauce
4 tablespoons Dark Soy Sauce
3.5 tablespoons Shao Xing Wine

Mix the following in a small bowl & set aside.

Ingredients
1.5 tablespoon Cooking Oil
6 stalks of Spring Onions
6-8 thick slices of peeled Ginger
Water (Enough to cover the pork belly)
40g Rock Sugar

Heat up the same pot that is rinsed, add in the oil and heat it too. Stir-fry the Ginger until aromatic then add in the Spring Onions.Pour in Water & Rock Sugar and bring to a boil for 10mins. Add in Sauce Mixture and the Pork Belly skin side down. Bring it to a boil for 5mins. Then lower the heat to medium-low and gently simmer for 2.5hours. The pork is ready when it has the melt in the mouth tenderness.

Dish up the pork in to a serving dish and use a scissors to cut the pork in desire size. Drizzle some sauce over it and it's ready to serve!


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