Braised Salmon En Casserole
Ingredients
1 salmon head
3 taels / 115g salmon belly
1 wrapped tofu (cut into half)
1 head Chinese baby cabbage
6 slices gingers
2 shallots (finely diced)
2 garlic cloves
1 sprig spring onion (cut into slim length)
a dash of corn starch
Marinade
a dash of salt
a dash of ground pepper
4 tsp Lea & Perrins Worcestershire Sauce
Seasoning
10 tbsp water
1 tsp oyster sauce
1/2 tsp sugar
a drizzle of sesame oil
Preparation
- Pan-fry tofu with a little oil until both sides turn to golden brown. Dish up and set aside.
- Wash fish head and salmon belly then cut them into pieces. Marinate them in the marinade for 15 mins. Coat them with corn starch. Pan-fry them in a heated wok until golden brown. Dish up and set aside.
- Sauté garlic cloves, 3 slices of gingers and shallots, then put in the fish head and seasonings.
- Heat a little oil in a claypot, toss in the remaining 3 slices of gingers and sauté Chinese baby cabbage. Put in the remaining ingredients and braise them in medium-low heat for 10 mins.
- To enhance the aroma, you may mix 1 tsp of rice wine with 1 tsp of water and 2 tsp of Lea & Perrins Worcestershire Sauce then sprinkle the sauce on the claypot lid.
