Pan-Fried Fish with Savory Tofu
A comforting dish featuring golden pan-seared fish simmered in a rich, aromatic broth with soft tofu cubes.
Story
This classic combination brings out the best of both land and sea. The key is to get a crispy skin on the fish before braising, which adds depth to the sauce. Don't forget to remove the dark membrane from the fish belly to keep the flavor clean and sweet.
Ingredients
Whole white fish (gutted and scaled)
1 (approx. 500g)
Soft tofu
1 block (300g)
Ginger
1 large slice, plus slices for frying
Scallions
3 stalks
Cooking oil
2 tbsp
Water or stock
2 cups
Salt
to taste
Instructions
1
Prepare the Ingredients
Rinse the fish thoroughly and pat it dry with paper towels. Crucial step: Open the belly cavity and scrape away the black lining membrane, as this is the primary source of fishy odors. Cut the scallions into long segments; tie the green tops into a knot for easy removal later. Slice the ginger.
2
Sear the Fish
Rub a piece of ginger over the surface of your wok or pan to help prevent sticking. Heat the oil until shimmering, then fry the ginger slices until aromatic. Gently lay the fish in the pan. Cook over medium heat until the skin is golden brown and crispy, then carefully flip and repeat on the other side.
3
Simmer with Tofu
Push the fish to the side of the pan and toss in the scallion segments to release their fragrance. Pour in enough water or stock to submerge the fish about halfway. Cut the tofu into large cubes and add them to the liquid. Bring to a gentle boil, then lower the heat and cover. Simmer for 10–15 minutes until the tofu is hot and the fish is cooked through. Season with salt before serving.
