Hangzhou Huangfan'er Braised Fish Head with Tofu
Tender and silky with a rich, flavorful broth — a traditional Zhejiang clay pot dish.
Ingredients
fish head (cleaned, blanched in boiling water)
600 g
tofu (cut into thick slices, blanched in boiling water)
700 g
shiitake mushrooms
25 g
bamboo shoot slices
75 g
broad bean paste (spread on the cut surface of the fish head)
25 g
white sugar
10 g
soy sauce (part used for marinating the fish head)
75 g
lard
50 g
yellow rice wine
25 g
ginger slices
10 g
vegetable oil (used for pan-frying the fish head)
250 g
Instructions
1
Initial Preparation
Clean the fish head, blanch it in boiling water, then spread broad bean paste on the cut surface of the fish head, and marinate it with soy sauce briefly.
2
Tofu Preparation
Cut the tofu into thick slices, then blanch them in a pot of boiling water.
3
Pan-Frying the Fish Head
Place a wok over heat, add vegetable oil and heat to 80% (approximately 176°C), add the fish head and fry until golden, then add water, yellow rice wine, soy sauce, sugar and a suitable amount of water and simmer briefly.
4
Adding Accompaniments
Next add the tofu slices, bamboo shoot slices, shiitake mushrooms and minced ginger, bring the mixture to a boil, then transfer it to a clay pot.
5
Stewing
Adjust the seasoning, then stew for 10 minutes, drizzle with finishing oil and serve.
