Spicy Braised Fish, Tofu and Shiitake

Fish and tofu combo always work well together regardless of any sauce you throw at it. Spicy Braised Fish, Tofu and Shiitake is a dish of lightly battered deep fried white fish fillets braised with tofu and shiitake in a spicy sauce.

This is one tasty dish, a good combination of flavours and ingredients that is served with rice to grab that tasty sauce. If you notice the recipe below, we deep fried the fish and tofu, that is completely optional, and you can go ahead preparing them without that process but what it does is to add additional texture and flavour to the dish. Deep frying those two ingredients will give it a texture similar to bean curd with extra crunchy bits, it also helps to protect the delicate fish and tofu when braised in the sauce giving it outer layer strength maintaining its shape when cooking, it also help on absorbing the flavours from that wonderful sauce, and becuase its fried in oil that also adds to the overall flavour of the dish.

Spicy Braised Fish, Tofu and Shiitake

★★★★★ 5 from 2 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 5 1x
• Category: Main Course
• Cuisine: Chinese

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Description

Spicy Braised Fish, Tofu and Shiitake is a dish of lightly battered deep fried white fish fillets braised with tofu and shiitake in a spicy sauce.

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Ingredients

Units USM Scale 1x2x3x

Fish and Tofu

• 250 g block of firm tofu, cut into cubes or triangles
• 400 g white flesh fish fillet (snapper, grouper, or cod)
• 1/2 cup cornstarch
• 6 pcs dried shiitake mushrooms, rehydrated and sliced, reserve liquid
• 2 tbsp chili bean sauce
• thumb sized ginger, peeled and sliced into matchsticks
• 6 cloves garlic, minced
• 2 small shallots, finely chopped
• oil
• salt

Sauce

• 3/4 cup water, from the rehydrated mushrooms
• 2 tbsp soy sauce
• 2 tbsp Shaoxing wine
• 2 tsp fish sauce
• 1 tsp sugar
• 1/2 tsp ground white pepper
• 1/2 tbsp corn starch

Garnish

• 2 stalks spring onions, chopped

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Instructions

1. Place cornstarch in a shallow bowl.
2. Lightly season fish with salt, roll the fish pieces into the cornstarch to coat the fish, coat it lightly. Set it aside.
3. Prepare a deep fryer or wok filled with oil for deep frying. Heat oil to 180C then deep fry fish until golden brown and crispy, around 6-8 minutes. Remove fish from wok then set it aside.
4. In the same fryer, add tofu then deep fry until golden brown and crispy, around 8-10 minutes.
5. Remove tofu from wok then set it aside.
6. Combine all sauce ingredients together, mix well then set it aside.
7. Heat oil in a clean wok then sauté ginger, garlic, and shallots until fragrant.
8. Add chili bean sauce into the pan then stir fry for a minute.
9. Add shiitake into the wok, pour prepared sauce and bring to a slow boil. One boiling reduce heat and simmer for 5 minutes.
10. Add the precooked tofu and fish, gently mix to distribute sauce, simmer for 2 more minutes.
11. Turn off heat, then serve and garnish with chopped spring onions.

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