This recipe appeared on a local newspaper last week (i think) and we have tried it twice. a healthy but tasty dish.
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Braised Fish with Beancurd in Claypot

Ingredients
300g red snapper fish fillet, cut into big cubes
125g sliced ginger
1 tsp chopped garlic
1/2 tbsp oil
1/2 tbsp sesame oil
1/2 tbsp Shao Hsing Hua Tiau cooking wine (optional)
3 pieces soft beancurd
1 egg white
1/2-cup tapioca flour or cornflour
50g chicken meat
75g carrot, cut into shapes
75g button mushrooms, thinly sliced
1/2 cup water or stock
Seasoning
1/4 tsp salt or to taste
1/2 tsp sugar
1/2 tsp chicken stock granules
1/8 tsp pepper

Thickening
1 tsp cornflour
1 tbsp water

Garnishing
100g spring onion, cut into 4cm lengths
1 red chilly, sliced

MARINATE fish cubes with a little salt and set aside.
Carefully and gently cut beancurd into 4cm cubes. Dip beancurd pieces carefully in egg white then coat with tapioca flour. Deep-fry beancurd until golden brown. Drain well.

Shallow-fry fish pieces in a non-stick pan for 5 to 6 minutes. (Handle with care so as to keep the pieces intact.)

Heat oil and sesame oil in a wok. Stir-fry ginger till fragrant, add garlic and fry until aromatic and golden. Add the wine; when it sizzles, add the button mushrooms and fry for 3 to 4 minutes.

Add water or stock and bring to a gentle boil. Add the fish, carrots, seasoning and beancurd.

Heat a claypot for 3 to 4 minutes until hot .

Pour cooked dish into the claypot. Stir in thickening, cover for 1 to 2 minutes. Add garnishing and serve dish hot.