Fish and Shrimp Claypot (Grouper & Tiger Prawns) Recipe

Clean the grouper thoroughly and drain off the water.

Remove the head and tail, then cut into small, wide strips.

Remove the head and shell from the tiger prawns, but keep the tail.

Remove the shrimp vein by splitting open

Combine the fish and shrimp, add 2 grams of white pepper powder, a little scallion and ginger water, 2 teaspoons of soy sauce, 2 teaspoons of fermented black bean sauce, and a little salt. Mix well and marinate for 20 minutes.

Sauté garlic and ginger in oil at the bottom of the casserole dish until fragrant.

Onions in the pot

Tofu cubes are laid flat on top

Place the marinated fish and shrimp (step 5) in a clay pot, cover and steam for about 8 minutes.

Before removing from heat, drizzle 1 teaspoon of light-flavored white wine evenly around the edge of the lid.

Remove from heat, uncover, and sprinkle with a little chopped scallion.

Fragrant grouper meat, bouncy and tender, full of collagen.

The tofu absorbed the broth, becoming fragrant, tender, and delicious.