SEAFOOD CASSEROLE

Serves 4–6.

Preparation & cooking time: 30–35 mins.

This is the Chinese version of the French bouillabaisse in which several different kinds of fish and shellfish are cooked together with vegetables.

450g (1lb) assorted fish steaks or fillet, such as cod, haddock, monkfish, whiting, salmon or eel, etc

1 teaspoon salt

1 egg white

1 tablespoon thick cornflour paste

225g (8oz) assorted shellfish (prawns, scallops, mussels, oysters or whelks, etc)

4–5 small dried Chinese mushrooms, soaked

2 cakes bean-curd

oil for deep-frying

a few lettuce or Chinese leaves

about 300ml (½ pint) stock or water

50g (2oz) lean pork, thinly shredded

1 teaspoon soft brown sugar

2 tablespoons light soy sauce

2 tablespoons Chinese rice wine

4–5 small bits fresh ginger root

2 spring onions, cut into short sections

fresh coriander leaves to garnish

Cut the fish into several small chunks, mix with the salt, egg white and cornflour paste. Shell or peel the shellfish as necessary.

Squeeze dry the mushrooms, discard any hard stalks and thinly shred. Cuteach cake of bean-curd into 16 pieces.

Heat the oil in a wok or deep-fryer and fry the bean-curd pieces for 3–4 minutes or until golden, remove and drain. Deep-fry the fish pieces in the same oil for 3–4 minutes or until golden, remove and drain.

Line a casserole with the lettuce or Chinese leaves, add about 3–4 tablespoons stock or water. Place the bean-curd and fish pieces in the casserole, add the shellfish, mushrooms, pork, seasonings and the remaining stock, bring to the boil over a high heat, then reduce the heat and braise under cover for 10–15 minutes. Serve hot, garnished with sprigs of coriander leaves.

hancheng

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