Clay pot fish

Clay pot fish

By
From
Luke Nguyen's Greater Mekong
Serves
4
Photographer
Stuart Scott

Genghis Khan’s grandson came to Dali and conquered the Dali Kingdom. These people brought their own style of food to Dali, and this 700-year-old soup is a classic example. It is much more savoury than your traditional spicy-sour-style Chinese soup, as it is more meaty and rich flavours dominate. I really enjoy using a clay pot, as it develops flavour with age and adds an earthy character to dishes. If you are using a new clay pot for the€ first time, submerge it in cold water overnight before cooking in it, so it doesn’t crack when placed over high ƒheat.

Ingredients

Quantity Ingredient
2 tablespoons peanut oil
1 teaspoon sichuan peppercorns
4 cm piece fresh ginger, peeled and julienned
700g whole carp or silver perch, cleaned and butterflied
2 chinese cabbage leaves, cut into 3 cm wide strips
40-50g bundle of glass noodles, soaked in water for 20 minutes
20g dried black fungus
3 fresh shiitake mushrooms, sliced
40g dried tofu skin, soaked in water for 20 minutes, then sliced quite €finely
1 tablespoon dried shrimp
10cm piece of chinese cured pork, finely sliced
fresh or dried day lily buds, to garnish, optional

Method

  1. Add the peanut oil to a hot frying pan. Sauté the sichuan peppercorns and ginger over medium–high heat until fragrant.
  2. Place the €fish skin side down in the pan and cook for 2 ƒminutes. Turn it over and cook for a further 2 minutes.
  3. Place the cabbage in a 1 litre clay pot, then transfer the pan ingredients to the clay pot.
  4. Place the clay pot on the stove and pour in enough water toƒ€ fill the pot. Bring the liquid to the boil, then skim offš any impurities that rise to the surface.
  5. Add the noodles, mushrooms, tofu skin, dried shrimpƒ and pork. Reduce the heat to low and simmer gently for 30 minutes.
  6. Serve garnished with lily buds, if desired.
Tags:
Greater
Mekong
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
SBS
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