Braised Fish Fillet With Tofu Puff Recipe
- 1 tsp cornstarch
- 1/2 tsp salt
- 1/8 tsp freshly-grnd white pepper
- 3/4 lb hard fish fillet cut 1" slices (such as grouper, halibut or possibly sea bass)
- 1 c. chicken or possibly fish stock (or possibly bottled clam juice)
- 2 Tbsp. Chinese rice wine (or possibly dry sherry)
- 2 tsp oyster-flavoured sauce
- 2 tsp fish sauce
- 1 tsp sugar
- 2 tsp vegetable oil
- 4 slc peeled ginger - (quarter size)
- 1 x leek, white part only sliced thinly
- 3 x fresh shiitake mushrooms stems removed, and caps quartered
- 1/2 c. liquid removed canned straw mushroom liquid removed well
- 1/2 c. thinly-sliced carrot
- 4 x ears baby corn halved on the bias
- 2 x shallots peeled, halved
- 1/2 pkt tofu puffs cut in half
- Stir the cornstarch, salt and pepper together in a medium bowl.
- Add in fish and toss gently to coat.
- Let stand for 10 min.
- For the Broth: Stir the chicken stock, rice wine, oyster-flavored sauce, fish sauce and sugar together in a bowl till the sugar is dissolved.
- For the Dish: Heat a wok over high heat till warm.
- Pour in the oil and swirl to coat the sides of the wok.
- Add in the ginger and cook, stirring, till fragrant, about 20 seconds.
- Add in the fish and gently stir-fry till the fish is partially cooked, about 2 min.
- Scoop the fish out onto a plate and set aside.
- Add in the leek, all of the mushrooms, carrot, baby corn and shallots and stir-fry 2 min.
- Pour the broth into the wok and bring to a boil.
- Slide the reserved fish into the broth and stir in the tofu.
- Reduce the heat to medium, cover the wok and simmer till the shallots are tender, about 6 to 7 min.
- Spoon onto a serving platter and serve immediately, ladled into hot bowls.
- This recipe yields 4 servings.
cornstarch, salt, white pepper, grouper, chicken, chinese rice wine, oyster, fish sauce, sugar, vegetable oil, ginger , only, fresh shiitake mushrooms, well, carrot, shallots
Taken from cookeatshare.com/recipes/braised-fish-fillet-with-tofu-puff-90575 (may not work)