Braised Fish Fillet with Preserved Black Beans and Tofu豉汁豆腐魚塊
Flaky fish fillets and silken firm tofu are gently braised in a savory sauce infused with fermented black beans, garlic, and ginger. A comforting and flavorful dish that's perfect with steamed rice.
01Ingredients
- 400g white fish fillet (e.g., cod, tilapia), cut into chunks
- 300g firm tofu, cut into 2cm cubes
- 1 tbsp soy sauce (for marinating fish)
- 1 tsp cornstarch (for marinating fish)
- 1/4 tsp white pepper (for marinating fish)
- 2 tbsp cooking oil (for pan-frying)
- 1 tbsp fermented black beans, rinsed and lightly mashed
- 3 cloves garlic, minced
- 2 slices ginger, julienned
- 1/2 cup chicken broth or water
- 1 tbsp soy sauce (for braising sauce)
- 1 tsp sugar
- 1/2 tsp sesame oil
- 1/2 tsp cornstarch mixed with 1 tbsp water (for thickening)
- 1 stalk spring onion, chopped for garnish
Nutrition (per serving)312kcal
- Protein38.5g
- Carbs5.2g
- Fat15.1g
Fiber 0.8 gSodium 748 mg
02Steps
- Marinate fish fillet chunks with soy sauce, cornstarch, and white pepper for 15 minutes.
- Heat cooking oil in a wok or large pan over medium-high heat. Pan-fry the tofu cubes until golden brown on all sides. Remove and set aside.
- In the same wok, add a little more oil if needed. Stir-fry mashed fermented black beans, minced garlic, and julienned ginger until fragrant, about 1-2 minutes.
- Add chicken broth or water, soy sauce, and sugar. Bring to a simmer.
- Gently add the marinated fish fillets and pan-fried tofu to the sauce. Cover and braise for 5-7 minutes until fish is cooked through.
- Stir in sesame oil. Pour in the cornstarch slurry and stir gently until the sauce thickens to your desired consistency.
- Garnish with chopped spring onion and serve hot.
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