Braised Fish with Tofu in Soy Sauce
A classic Chinese comfort dish featuring tender fish pieces and silky tofu braised in a rich, savory sauce with aromatic ginger and chili. The fish is marinated in a flavorful blend of light soy sauce, cooking wine, and Puning bean sauce for deep umami flavor.
Story
This dish combines the delicate flavor of white fish with the soft, custard-like texture of tofu. The Puning bean sauce adds a unique fermented soybean depth that pairs beautifully with the savory braising liquid.
Ingredients
firm white fish fillet
300g
silken tofu
200g
light soy sauce
1 tablespoon
cooking wine
1 tablespoon
Puning bean sauce
1 tablespoon
fresh ginger
10g
red fresno chili
1
green onion
2 stalks
vegetable oil
2 tablespoons
sugar
1/2 teaspoon
white pepper
pinch
Instructions
1
Prep the fish
Cut the fish fillet into 2-3 cm cubes. In a bowl, combine the light soy sauce, cooking wine, a pinch of white pepper, and Puning bean sauce. Add the fish pieces and let them marinate for 15 minutes. Meanwhile, cut the tofu into similar-sized cubes and slice the ginger into thin strips.
2
Start aromatics
Heat vegetable oil in a wok or deep skillet over medium heat. Add the ginger strips and sliced red chili. Stir-fry until fragrant and the ginger turns golden, about 30 seconds. Be careful not to burn them.
3
Brown the fish
Add the marinated fish pieces in a single layer. Let them sear undisturbed for 1-2 minutes until the bottom side turns golden. Then gently flip and cook the other side.
4
Braise everything
Add the tofu cubes around the fish. Pour in 1/2 cup of water or fish stock. Sprinkle in the sugar. Bring to a gentle simmer, then cover and cook for 8-10 minutes, allowing the flavors to meld together.
5
Finish and serve
Garnish with chopped green onions. The sauce should be thick enough to coat a spoon. Serve hot over steamed rice.
