Quick Braised Fish with Shiitake Mushrooms and Celery

Steps

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1. 1
   Thinly slice 200g of boneless grouper fillet. In a bowl, combine 1 tbsp water, 0.5 tbsp young ginger juice, 0.5 tsp salt, and a few dashes of white pepper. Mix gently until well combined.
   ▶ ≈0:58
2. 2
   Add 0.5 tbsp cornstarch and mix gently. Then add 1 tbsp cooking oil and mix again to coat the fish evenly and help separate the pieces.
   ▶ ≈1:40
3. 3
   Heat a clay pot on medium heat. Add oil, then add cubed young ginger and quartered shallots. Stir gently for about 1 minute until fragrant, being careful not to burn them.
   ▶ ≈2:09
4. 4
   Add 8 halved fresh shiitake mushrooms and 4 chopped garlic cloves. Sprinkle with a pinch of salt and stir to allow the mushrooms to absorb the flavours from the ginger and shallots.
   ▶ ≈2:51
5. 5
   Add a little more oil if the pot is dry. Pour in 200ml water, 0.5 tbsp oyster sauce, 1 tbsp light soy sauce, and 0.5 tsp dark soy sauce. Bring to a boil.
   ▶ ≈3:24
6. 6
   Gently add the marinated fish slices. Spread them out and try not to stack them on top of each other. You can place them skin side up or down as preferred.
   ▶ ≈3:59
7. 7
   Add 120g celery that has been peeled to remove fibrous parts and cut into bite-sized pieces. Cover and braise for about 3 minutes.
   ▶ ≈4:12
8. 8
   After 3 minutes, pour 0.5 tbsp Shaoxing cooking wine around the lid edge to enhance the aroma. Cover and braise for another 1 minute.
   ▶ ≈4:32
9. 9
   After a total of 4 minutes, turn off the heat and remove the cover. The fish should be tender and cooked through, with the mushrooms and celery fully infused with flavour. Serve immediately.
   ▶ ≈4:51