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Sea Bass, Oyster, and Tofu Casserole
Daniel

Sea Bass, Oyster, and Tofu Casserole

Crispy and tender!! The rich sauce is incredibly delicious with rice!
If you love sea bass and oysters, you absolutely must try this recipe!
The sea bass is plump and succulent, pan-fried until crispy
on the outside and tender on the inside.
The oysters are all fresh and plump.
Simmer with tofu for a few minutes until the sauce becomes
incredibly flavorful! Packed with protein, the broth is perfect
with rice—a family favorite!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 people
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Notes

Ingredients
  

  • 300 g sea bass
  • 1 tbsp cooking wine
  • to taste White pepper powder
  • to taste Salt
  • 2 tbsp cornstarch
  • to taste Light soy sauce
  • to taste dark soy sauce
  • 1 tbsp oyster sauce
  • a pinch sugar
  • 1 tbsp sesame oil
  • to taste Ginger and garlic
  • to taste Chili peppers
  • to taste Onion
  • 100 g tofu
  • 100 g oysters
  • 200 ml Water

Equipment

  • 1 Clay Pot
  • 1 iron pot

Notes

1. Cut the sea bass into chunks, add 1 tablespoon of cooking wine, white pepper powder, salt, and cornstarch, mix well and marinate.
2. Prepare a sauce by mixing 2 tablespoons of light soy sauce, a little dark soy sauce, 1 tablespoon of oyster sauce, salt, a little sugar, and 1 tablespoon of sesame oil.
3. Heat oil in a pan, add firm tofu, and pan-fry until golden brown on both sides.
4. Pan-fry the sea bass on both sides until slightly charred.
5. Heat a clay pot, add ginger, garlic, and chili peppers, and sauté until fragrant.
6. Add onion, tofu, oysters, the pan-fried sea bass, and the prepared sauce from step 2.
7. Add 200ml of water, cover, and simmer over medium-low heat for 6-8 minutes.
8. Done!