Name: Hapuka Roast Pork and Tofu
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 5
Cuisine: Chinese
Ingredients: 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; 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; 4 tbsp light soy sauce; 2 tbsp dark soy sauce; 2 tbsp oyster sauce; 1 tbsp Shaoxing wine; 1 tsp sugar; ½ tsp white pepper; 2 cups chicken stock or water; 1 tsp sesame oil; 2 tbsp cornflour mixed with 3 tbsp water

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.

Ingredients

Units Scale

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

Pat the hapuka dry and lightly dust with cornflour.
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.
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.
Add the spring onion segments and toss briefly.
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.
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.
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.
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.
Transfer to a large serving platter, garnish with chopped spring onions, and serve immediately with steamed jasmine rice.