Braised Fish Belly with Tofu and Garlic蒜子豆腐炆魚腩
Tender fish belly pieces are gently braised with soft tofu and whole garlic cloves in a savory sauce, resulting in a rich and comforting dish.
01Ingredients
- 500g fish belly (e.g., cod or local white fish), cut into large pieces
- 2 blocks firm tofu, cut into 2.5cm cubes
- 10 cloves garlic, peeled
- 3 slices ginger
- 2 spring onions, cut into 5cm lengths
- 2 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 1 tsp sugar
- 1/2 tsp white pepper
- 300ml hot water or chicken stock
- 2 tbsp cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water)
- 3 tbsp cooking oil
Nutrition (per serving)412kcal
- Protein42.5g
- Carbs11.2g
- Fat18.5g
Fiber 1.2 gSodium 625 mg
02Steps
- Pat fish belly pieces dry. In a hot wok with cooking oil, pan-fry fish belly until lightly browned on both sides. Remove and set aside.
- Using the remaining oil, sauté ginger slices, garlic cloves, and white parts of spring onions until fragrant.
- Add tofu cubes and pan-fry lightly until slightly golden. Add Shaoxing wine and deglaze the wok.
- Return the fish belly to the wok. Add light soy sauce, dark soy sauce, sugar, white pepper, and hot water/chicken stock. Bring to a boil.
- Reduce heat to low, cover, and braise for 15 minutes, allowing flavors to meld.
- Stir in cornstarch slurry to thicken the sauce to your desired consistency. Garnish with green parts of spring onions before serving.
03Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers. Free to start in your browser.