• Braised Fish Fillet With Tofu Puff

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    • 1 tsp cornstarch
    • 1/2 tsp salt
    • 1/8 tsp freshly-grnd white pepper
    • 3/4 lb hard fish fillet cut 1" slices (such as grouper, halibut or possibly sea bass)
    • 1 c. chicken or possibly fish stock (or possibly bottled clam juice)
    • 2 Tbsp. Chinese rice wine (or possibly dry sherry)
    • 2 tsp oyster-flavoured sauce
    • 2 tsp fish sauce
    • 1 tsp sugar
    • 2 tsp vegetable oil
    • 4 slc peeled ginger - (quarter size)
    • 1 x leek, white part only sliced thinly
    • 3 x fresh shiitake mushrooms stems removed, and caps quartered
    • 1/2 c. liquid removed canned straw mushroom liquid removed well
    • 1/2 c. thinly-sliced carrot
    • 4 x ears baby corn halved on the bias
    • 2 x shallots peeled, halved
    • 1/2 pkt tofu puffs cut in half


    1. Stir the cornstarch, salt and pepper together in a medium bowl. Add in fish and toss gently to coat. Let stand for 10 min.
    2. For the Broth: Stir the chicken stock, rice wine, oyster-flavored sauce, fish sauce and sugar together in a bowl till the sugar is dissolved.
    3. For the Dish: Heat a wok over high heat till warm. Pour in the oil and swirl to coat the sides of the wok. Add in the ginger and cook, stirring, till fragrant, about 20 seconds. Add in the fish and gently stir-fry till the fish is partially cooked, about 2 min. Scoop the fish out onto a plate and set aside.
    4. Add in the leek, all of the mushrooms, carrot, baby corn and shallots and stir-fry 2 min. Pour the broth into the wok and bring to a boil.
    5. Slide the reserved fish into the broth and stir in the tofu. Reduce the heat to medium, cover the wok and simmer till the shallots are tender, about 6 to 7 min. Spoon onto a serving platter and serve immediately, ladled into hot bowls.
    6. This recipe yields 4 servings.

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