Discover the rich flavours of local produce and ingredients in this exclusive cooking collaboration between Kranji Countryside Association and Chef Joel from Enjoy Eating House & Bar! Join us as we delve into the heart of Singaporean cuisine, showcasing the vibrant essence of our region's culinary treasures.

In this tantalising video, Chef Joel unveils the secrets behind crafting the delectable Claypot Red Snapper with Marinated Soft Yolk Egg. Watch as he skilfully combines fresh, locally sourced ingredients from Kranji's countryside to create a dish that celebrates the essence of Singaporean flavours.

From the succulent red snapper to the rich, marinated soft yolk egg, this recipe encapsulates the fusion of tradition and innovation, highlighting the incredible diversity and quality of our local produce.

Cooking Instructions (Total time 30 minutes)

200g Local Farmed Red Snapper Fillet (Sliced 1cm thick)
1 tsp White Sesame Oil
Dash White Pepper Powder
100g Local Farmed Pink Oyster Mushrooms (Cut bite size)
50g Local Farmed Golden Spring Mushrooms (Cut bite size)
100g. Local Farmed Choy Sum (Cut finger length)
1 no. Marinated Soft Yolk Egg
Sauce:
2 tablespoons Lee Kum Kee Seasoned Soy Sauce for Seafood
100ml Soft Yolk Egg Marinade

Method
1. Marinade the red snapper fillet with cooking oil and white pepper powder, set aside.
2. Heat up a claypot, add oil, and add in the mushrooms. Sear until fragrant about 2-3 minutes.
3. Add in the red snapper fillet, and cover for 5 minutes.
4. Add in the sauce, and choy sum and cook for another 30 seconds.
5. Serve with soft yolk egg.