500g grouper head, cut into chunks
A pinch of salt
1 hairy marrow, cut into long chunks
4 tbsp cooking oil
2 tbsp cornflour
1 clove garlic, chopped
1cm-piece of ginger
1 tbsp Chinese rice wine
100g tau pok, washed and oil squeezed out
6 dried shiitake mushrooms, soaked until soft and sliced
300g roast pork, cut into chunks
200ml + 1tbsp water
½ carrot, thinly sliced
12 snow peas
8 ears of baby corns, halved
1 tbsp oyster sauce
White pepper, to taste
3 sprigs coriander, to garnish
1 Marinate the fish with the salt for 30min in the fridge.
2 Boil the hairy marrow until soft. Set aside.
3 Heat 2 tbsp of oil in a pan. Coat the fish with 1 tbsp cornflour and fry for 5-7min over low heat until golden-brown. Set aside.
4 Heat a wok with 2 tbsp oil. Fry the garlic and ginger until fragrant, then add the Chinese rice wine, tau pok, mushrooms and roast pork, and fry for 5min over low heat.
5 Add 200ml water and bring to the boil.
6 Add the fish, hairy marrow, carrots, snow peas and baby corn. Stir well, then add oyster sauce and white pepper.
7 Mix 1 tbsp cornflour with 1 tbsp water and stir it in to thicken the gravy.
8 Transfer everything to a claypot, garnish with coriander and serve immediately.
This article was originally published in Simply Her July 2014.