China · Home-style
Bream Stewed with Tofu
A home stew of pan-fried bream and firm tofu, gently braised in soy, rock sugar and warm spices until the fish is soft and the tofu has taken on the broth.
Tofu goes in late and is pushed against the side of the wok, which lets it absorb the broth without being broken up by stirring. A little sugar is dissolved into the braising liquid to round off the saltiness, which is a habit borrowed from red cooking. The fish is fried first on both sides so that it holds together through the stew, and the aromatics are pushed to one side rather than fried separately.
Ingredients
- bream550 g
- firm tofu400 g
- ginger5 pieces
- scallion50 g
- garlic4 pieces
- dark soy sauce2 ml
- cassia bark1 pieces
- rock sugar5 pieces
- dried chillies6 pieces
- Shaoxing wine5 ml
- light soy sauce4 ml
- salt8 g
- star anise1 pieces
- bay leaves3 pieces
- cooking oil10 ml
- hot water400 g
Directions
- 1
Score the bream and marinate it with ginger slices and Shaoxing wine for five to ten minutes.
- 2
Cut the firm tofu into blocks and soak them in water until needed.
- 3
Add oil to the wok; you can put a little salt in first to stop the fish sticking. Pat the marinated fish dry with kitchen paper, lay it in the wok and fry both sides.
- 4
When both sides are done, push the fish to one side of the wok to make room and fry the scallion, ginger, garlic, dried chillies, bay leaves and star anise until fragrant.
- 5
Once the aromatics smell good, add the Shaoxing wine, light soy sauce, dark soy sauce, rock sugar and cassia bark, then pour in hot water to the level of the fish or a little below.
- 6
Bring to the boil over high heat, then add the firm tofu, pushing the cubes against the side of the wok, add the salt and turn the heat to low.
- 7
Simmer gently for ten to fifteen minutes, then turn up to high to reduce the sauce a little and it is ready.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.