Braised Cod Fillet with Tofu and Assorted Mushrooms紅燒銀鱈魚塊配豆腐什菌
Tender cod fillets and silken tofu are gently braised with an assortment of mushrooms in a rich, savory Cantonese sauce, creating a harmonious and comforting dish.
01Ingredients
- 400g cod fillet, cut into 2-inch pieces
- 200g firm tofu, cut into 1-inch cubes
- 100g shiitake mushrooms, sliced
- 100g oyster mushrooms, torn
- 2 slices ginger
- 1 tbsp cooking oil
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 1/2 cup chicken stock (or water)
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
- 1 tbsp chopped scallions, for garnish
Nutrition (per serving)245kcal
- Protein32.5g
- Carbs8.5g
- Fat8.2g
Fiber 1.2 gSodium 685 mg
02Steps
- Pat cod fillet pieces dry with paper towels. Lightly season with salt and white pepper.
- Heat cooking oil in a wok or claypot over medium-high heat. Pan-fry the cod fillet pieces for 1-2 minutes per side until lightly golden. Remove and set aside.
- In the same wok/claypot, add ginger slices and stir-fry until fragrant. Add shiitake mushrooms and oyster mushrooms, stir-fry for 2-3 minutes.
- Add the tofu cubes, light soy sauce, oyster sauce, dark soy sauce, sugar, and chicken stock. Bring to a simmer, then cover and braise for 5-7 minutes over medium-low heat.
- Gently add the pan-fried cod fillet pieces back into the claypot. Pour in the cornstarch slurry and stir gently until the sauce thickens. Avoid over-stirring to prevent breaking the fish.
- Garnish with chopped scallions and serve hot.
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