Queen's Xense Casserole is also like some the traditional claypot. You can cook & serve to the table straightaway. And at the same time, it can retains heat and your soup will stay hot for longer time.
Choose a fish head that can fit into the Queen's Xense Casserole. Best weight should be around 400g because we still need to leave some space for the clams. Get a fresh one, otherwise the fish will gives a fishy smells. Remove any scales if any.
Clams must be fresh and must not be spoilt. Some clams are full of mud inside it. But we are unable to see it without opening it. And this type of clams also not easy to open with your fingers. Therefore, we throw them into a pot of hot boiling water and it will open up easily. From there you can see, which are the good ones. Don't worry if there any bad ones, just remove it immediately.
Packet chicken stock can also be replace with homemade chicken soup or mix water with 1/2pc of chicken cubes.
Ingredients : (serves 2)
1pc about 400g Grouper Fish Head (1 side only)
430g fresh Clams
1 small piece Dried Tangerine Peel (soaked & scrape off the pith. shredded)
20g Ginger - finely shredded
250ml (1 small box) Swanson Chicken Stock
100ml water
1 tbsp Chinese Shaoxing Wine
2 tbsp Cooking Oil
3 slices of ginger
*Optional : Coriander / Spring Onions / Carrot for garnishing
Seasoning :
1/4 tsp sesame oil
1 tsp light soy sauce
dash of pepper & salt to taste
Step by Step :
1. Rinse fish head & clams.
2. Boil a pot of water, add 3 slice of ginger & blanch clams. Get ready a scoop. Once the clams open up wide, immediately scoop up & put aside. Clams doesn't need to be fully cooked. During this process, you may notice some with muddy/spoilt ones. Immediately scoop & throw away. (This is to make sure there won't be any spoilt clams to spoil the whole pot of soup later on) Good ones should be clean, not smelly & no mud inside.
3. Then rinse the good clams one by one under running tap water. Set aside.
4. Heat up Queen's Xense Casserole with cooking oil.
5. Stir-fry shredded ginger & tangerine peel until it turn fragrant.
6. Slowly put in fish head, shallow fry until aromatic & turn slight golden brown on both sides.
7. Add in Chicken Stock and bring to boil and then reduce heat & slowly simmer until fish head is fully cooked. Flip to cook on both sides of the fish head.
8. Slowly put back the cooked clams & cook until clams are cooked.
9. Remove from heat, garnish & serve hot.
This dish prepared by using Queen's Xense Casserole Marble Coated Anodised Coating. Non stick 5 layer marble coating. Durable & Long Lasting. High heat efficiency. Easy cleaning & maintenance.
More details please visit: http://www.edgi.com.my