Fish & Chicken Clay Pot 鱼煲 & 鸡煲

Fish, usually Garoupa is simmered with chicken in a clay pot - a hearty & delicious dish to eat with plain steamed rice and a side of hot sauce or fresh sliced chilies in soy sauce.

INGREDIENTS :
- 1 lb Garoupa [also spelt Grouper] [Kerapu, in Malay]
- ½ lb chicken
- 2 tsp light soy sauce & pepper [for seasoning chicken]
- Peanut oil or vegetable oil for frying fish
- 1 heaped spoon tbsp Miso [Taucheo - preserved soy bean paste]
- 2 large onions, sliced
- 3 cloves garlic, smashed
- 1½ [mature] ginger, smashed
- 3 pieces Asam Keping [Tamarind Skins]
- 4 dried red chilies, de-seeded, halved & soaked in hot water
- 1 large bunch Chinese parsley [fresh Coriander leaves]
- 3stalks scallions [spring or green onions], cut into 1½ inch lengths
- 6 oz water
- salt

To Prepare :
1. Heat wok, heat peanut oil until 350F, fry Garoupa to a golden brown color [make 2-3 slits on each side of the fish]
2. Pour off all oil except for 2 tbsp, fry garlic and ginger until fragrant
3. Add chicken, fry for 1 min in hot oil
4. Add Assam Keping and light soy sauce
5. Add water and stir to mix
6. Add Chinese parsley and scallions
7. Remove from heat
8. Heat clay pot, pour contents of wok into the clay pot
9. Remove from heat
10. Add fried fish, add salt if needed
11. Remove from heat
12. Add fried fish, add salt if needed
13. Add Chinese parsley and scallions

[The English recipe is originated from http://www.malaysianfood.net/]