Special Braised Perch with Soybean Paste

Name: Special Braised Perch with Soybean Paste
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Hot Dishes

Bass fillets and briny clams braise together with fragrant perilla leaves in a one-pot coastal specialty. The shellfish lend ocean sweetness to the delicate fish while perilla cuts through with herbal brightness, a stew that tastes of the sea.

1 hrNewEasy Hot Dishes Simmer Original

Instructions

1
Soak the clams in salt water to expel sand, then clean them.
2
Wash the ginger and slice it.
3
Wash the perilla leaves and set them aside.
4
Clean the bass and put it in the pan to fry over low heat.
5
Pan-fry until both sides are golden brown.
6
Heat oil in a wok and stir-fry the ginger slices until fragrant.
7
Put in the pan-fried sea bass.
8
Add an appropriate amount of oyster sauce and light soy sauce.
9
Add clear water.
10
After boiling on high heat, turn to low heat and simmer for about five minutes.
11
Add the clams.
12
Cook until the clams open.
13
Add the perilla leaves, cover, and simmer for about 30 seconds before serving.
14
Finished product.
15
Finished product.