Braised Fish Fillet with Tofu and Roasted Pork Belly枝竹火腩魚塊煲

Name: Braised Fish Fillet with Tofu and Roasted Pork Belly
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Hong Kong
Ingredients: 400g white fish fillet (e.g., cod, tilapia), cut into large chunks; 200g roasted pork belly (siu yuk), cut into bite-sized pieces; 100g fried bean curd sticks (zhi zhu), soaked until soft, cut into 5cm lengths; 3 slices ginger; 2 cloves garlic, smashed; 2 stalks spring onions, cut into 5cm lengths (separated white and green parts); 1 tablespoon Shaoxing wine; 300ml chicken stock; 1.5 tablespoons light soy sauce; 0.5 tablespoon dark soy sauce; 1 tablespoon oyster sauce; 1 teaspoon sugar; 0.5 teaspoon sesame oil; 1 tablespoon cornstarch; 2 tablespoons water (for cornstarch slurry); 2 tablespoons cooking oil (for pan-frying fish); 0 pinch white pepper; 0 to taste salt (for fish marinade)

A hearty claypot dish featuring tender fish fillets and crispy roasted pork belly, slow-braised with soft fried bean curd sticks in a rich, savory sauce. This comforting meal is packed with diverse textures and umami.

35 min
2 servings
Level 2
Hong Kong
Fish

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Braised Fish Fillet with Tofu and Roasted Pork Belly

01Ingredients

400g white fish fillet (e.g., cod, tilapia), cut into large chunks
200g roasted pork belly (siu yuk), cut into bite-sized pieces
100g fried bean curd sticks (zhi zhu), soaked until soft, cut into 5cm lengths
3 slices ginger
2 cloves garlic, smashed
2 stalks spring onions, cut into 5cm lengths (separated white and green parts)
1 tablespoon Shaoxing wine
300ml chicken stock
1.5 tablespoons light soy sauce
0.5 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
0.5 teaspoon sesame oil
1 tablespoon cornstarch
2 tablespoons water (for cornstarch slurry)
2 tablespoons cooking oil (for pan-frying fish)
0 pinch white pepper
0 to taste salt (for fish marinade)

Nutrition (per serving)620kcal

Protein52.5g
Carbs18.5g
Fat32g

Fiber 2.5 gSodium 1280 mg

02Steps

Pat the fish fillet chunks dry and season lightly with salt and white pepper. Heat cooking oil in a wok or frying pan over medium-high heat. Pan-fry the fish chunks until lightly golden on all sides, about 1-2 minutes per side. Remove and set aside.
In the same wok (add a little more oil if needed), add ginger slices, smashed garlic, and the white parts of the spring onions. Stir-fry until fragrant, about 1 minute.
Add the roasted pork belly and soaked bean curd sticks to the wok. Stir-fry for 2 minutes.
Pour in Shaoxing wine, chicken stock, light soy sauce, dark soy sauce, oyster sauce, sugar, and sesame oil. Bring the sauce to a simmer.
Gently return the pan-fried fish chunks to the wok. Simmer for 5-7 minutes, allowing the fish to finish cooking and absorb the flavors.
Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Add the green parts of the spring onions and gently toss.
Transfer to a hot claypot or deep serving dish. Serve immediately with steamed rice.

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