Hapuka Roast Pork and Tofu

Cantonese-style braised hapuka with roast pork and deep-fried tofu in a rich soy-based sauce, a comforting Chinese fish dish perfect with steamed rice.  That glossy soy-braised sauce, tofu soaking up every drop, smoky roast pork, and buttery hapuka holding it all together. Some restaurant dishes become automatic orders, this is mine. Now recreated at home, but still unforgettable. #hapuka #cantonesefood

There are dishes you enjoy, and then there are dishes that imprint themselves on your cravings so deeply they become part of your personal food map. For me, that dish is the Braised Hapuka with Roast Pork and Deep-Fried Tofu from BBQ Noodle House on Albany Highway.

Every time we go, there is no debate. No scanning the menu. No “maybe I’ll try something new today.” The order is automatic. It is comforting, nostalgic, and so consistently good that it has become my benchmark for what a proper Cantonese-style braised fish dish should taste like.

The photo on the menu alone is enough to trigger hunger. Glossy brown sauce. Generous chunks of tofu. Slices of roast pork. Tender pieces of hapuka nestled in between. But the real magic happens when it hits the table. The aroma of soy sauce, ginger, and slow-cooked aromatics rises like a promise. The sauce clings to everything. The tofu soaks it up like a sponge. The roast pork brings that smoky, savoury depth only Cantonese siu mei can deliver. And the hapuka, firm, sweet, buttery, holds its shape beautifully even after braising.

It is humble and luxurious at the same time.

Eventually, loving it was not enough. I had to make it myself.

The version from my kitchen is not a copy. It is my interpretation. But the spirit remains the same: hearty, saucy, deeply savoury, built on that trio of textures that makes the dish so addictive. Cooking it at home made me appreciate the technique even more. The careful browning. The layering of aromatics. The slow simmer that coaxes sweetness from the fish and richness from the pork. It is a dish that rewards patience.

Why Hapuka?

Hapuka, also known as groper, is a prized deep-sea fish in New Zealand. It is valued for its firm, meaty texture and clean, mild flavour. In braises, that firmness becomes an advantage. Unlike delicate fish that flakes apart at the slightest agitation, hapuka holds its structure beautifully.

In traditional Chinese cooking, similar dishes might use cod, ling, or grouper. Hapuka fits naturally into that lineage. Its mild sweetness absorbs the sauce effortlessly while maintaining a satisfying bite. Each chunk remains distinct, giving the dish substance rather than fragility.

Using hapuka in a Cantonese-style braise is a quiet example of how immigrant food cultures adapt. The technique is centuries old, but the ingredient is distinctly local. It is not flashy fusion. It is evolution through availability.

A Dish With Deep Roots

This style of braised fish draws from the southern Chinese red-braising method known as hong shao. Built on soy sauce, sugar, aromatics, and gentle heat, it produces that glossy, savoury-sweet sauce that clings to every ingredient.

In Chinese homes, these dishes are associated with comfort and celebration. They simmer slowly, often in clay pots, filling kitchens with warmth. They are designed to be shared.

Adding roast pork and tofu is a very Cantonese move. Cantonese cuisine thrives on contrast. Soft and crisp. Light and rich. Fresh and roasted.

The tofu absorbs and cushions the sauce.
The roast pork adds smoky fat and texture.
The fish contributes sweetness and structure.

Together, they form a balanced trio that feels complete.

So when you order this at BBQ Noodle House, you are not just getting takeaway. You are tasting culinary history adapted to local waters and perfected by repetition.

Why I Keep Coming Back

Some dishes become favourites because they are flashy. This one became mine because it is dependable, soulful, and deeply satisfying. It is the kind of food that makes you feel looked after.

Now that I have made it at home, it connects two worlds for me. The comfort of dining out. The pride of cooking it myself.

But let’s be honest.

Even though I can cook it, I will still order it every single time we go back to Albany Highway.

Some traditions should not be broken.

Hapuka Roast Pork and Tofu

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Raymund
• Prep Time: 25 min
• Cook Time: 25 mins
• Total Time: 50 mins
• Yield: 5 1x
• Category: Main Course
• Cuisine: Chinese

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Description

Cantonese-style braised hapuka with roast pork and deep-fried tofu in a rich soy-based sauce, a comforting Chinese fish dish perfect with steamed rice.

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Ingredients

Units USM Scale 1x2x3x

Fish and Tofu

• 750 g hapuka fillets, cut into large chunks
• 500 g deep-fried tofu puffs or firm tofu, cubed and lightly fried
• 500 g Cantonese roast pork (siu yuk), chopped into bite-sized pieces
• 2 tbsp cornflour, for dusting the fish
• neutral oil, for pan-frying

Aromatics

• 6 cloves garlic, smashed
• 1 large onion, sliced
• 1 thumb-sized piece ginger, sliced
• 3 stalks spring onion, cut into 4 cm lengths, plus extra for garnish
• 2-3 dried red chillies, optional

Braising Sauce

• 4 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 1 tbsp Shaoxing wine
• 1 tsp sugar
• 1/2 tsp white pepper
• 2 cups chicken stock or water
• 1 tsp sesame oil

To Thicken

• 2 tbsp cornflour mixed with 3 tbsp water

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Instructions

1. Pat the hapuka dry and lightly dust with cornflour.
2. Heat oil in a wide pan over medium-high heat. Sear the fish pieces until lightly golden on the outside.
   You are not cooking them through, just forming a crust to help them hold their shape during braising. Remove and set aside.
3. In a large wok or deep pan, heat 2 tablespoons oil. Add garlic, ginger, onion, and dried chillies. Stir-fry until fragrant and the onions begin to soften.
4. Add the spring onion segments and toss briefly.
5. Add light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, and white pepper. Stir to coat the aromatics evenly. Pour in the chicken stock and bring to a gentle simmer.
6. Add the tofu puffs and roast pork pieces to the sauce. Simmer for 5 to 7 minutes so the tofu absorbs flavour and the pork softens slightly.
7. Gently nestle the fish pieces into the sauce. Cover and simmer over low heat for 10 to 12 minutes. Keep the heat gentle to avoid breaking the fish.
8. Stir the cornflour slurry and slowly pour it into the sauce while gently stirring. Let it bubble until glossy and thickened. Finish with a drizzle of sesame oil. Taste and adjust seasoning as needed.
9. Transfer to a large serving platter, garnish with chopped spring onions, and serve immediately with steamed jasmine rice.

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