Braised Fish with Tofu
Grass carp pieces and golden tofu simmer in a tangy-savory gravy built from tomatoes, fermented bean curd, and salted sour plum, a bright, gently sour Cantonese home-style braise that awakens the appetite.
Instructions
- 1
At the market, have the fish cleaned and cut into pieces by the vendor, then at home marinate it briefly with ginger, cooking wine, and oyster sauce.
- 2
Pan-fry with a small amount of oil until both sides are golden brown.
- 3
Pan-fry the silken tofu until golden and set aside.
- 4
Chop the garlic into pieces and set aside.
- 5
Chop the tomatoes and set aside.
- 6
After stir-frying the tomatoes with minced garlic until they release juice, add an appropriate amount of water, oyster sauce, salt, pepper, fermented bean curd, and salty sour plums. Then add the fried tofu and fish pieces, and simmer for about 5 minutes.
- 7
Add the chopped green onions before taking it off the heat, and it's ready to eat.
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Ingredients
Main Ingredients
- Grass carp stomachto taste
- Silken tofuto taste
- Tomato1 piece
- fermented tofu1 piece
- Salty and sour plum2 颗
Auxiliary Ingredients
- Scallionto taste
- minced garlicto taste
- Minced gingerto taste
Seasonings
- Oyster sauceto taste