Claypot Braised Fish with Yam

Name: Claypot Braised Fish with Yam
Yield: 10
Ingredients: 2500.0g Chicken Stock (prepared); 10.0g White Peppercorn Powder; 20.0g Garlic, chopped; 30.0g Young Ginger, sliced; 50.0g Cooking Oil; 700.0g Sea Bass; 5.0g Sesame Oil; 30.0g Knorr Chicken Stock 500g; 30.0g Knorr Concentrated Chicken Stock 1kg; 600.0g Yam, peeled, cube cut, deep-fried; 200.0g Spring Onion, cut 5 cm; 100.0g Young Ginger, deep-fried, julienned; 100.0g Leek, wedge cut; 100.0g Garlic, deep-fried; 200.0ml Evaporated Milk

Complete the dish by braising the fish head with yam and pepper.

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Braised Fish Stock

Chicken Stock (prepared) 2500.0 g
White Peppercorn Powder 10.0 g

Aromatic

Garlic, chopped 20.0 g
Young Ginger, sliced 30.0 g
Cooking Oil 50.0 g

Seasoning & Protein

Sea Bass 700.0 g
Sesame Oil 5.0 g
Knorr Chicken Stock 500g 30.0 g
Knorr Concentrated Chicken Stock 1kg 30.0 g
Knorr Concentrated Chicken Stock 1kg

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Per Piece (Bottle) RM0.00

Per Carton (6 x 1 kg) RM0.00

Product added to cart: Knorr Concentrated Chicken Stock 1kg

Recommended Retail Price
Yam, peeled, cube cut, deep-fried 600.0 g
Spring Onion, cut 5 cm 200.0 g
Young Ginger, deep-fried, julienned 100.0 g
Leek, wedge cut 100.0 g
Garlic, deep-fried 100.0 g

Ready to Serve

Evaporated Milk 200.0 ml

Chinese

Main Course

Fish

Vegetables

Complete the dish by braising the fish head with yam and pepper.

...

Preparation

Braised Fish Stock
- Cook chicken stock soup with white peppercorn powder. Set aside after boil.
Aromatic
- Sauté garlic, young ginger and cooking oil.
Seasoning & Protein
- Clean the sea bass, cut into pieces & deep-fry.
- Combine the "Braised Fish Stock" and "Aromatic" ingredients together with all ingredients of “Seasoning & Protein” in a pot.
- Cook the mixture on low heat for approximately 10 minutes until sea bass and yam are soft.
Ready to Serve
- Pour in evaporated milk and serve.