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Spicy Braised Fish, Tofu and Shiitake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 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

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.


Ingredients

Units Scale

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

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.