Braised Fish Fillet With Tofu Puff Recipe

1. 1

   Stir the cornstarch, salt and pepper together in a medium bowl.

2. 2

   Add in fish and toss gently to coat.

3. 3

   Let stand for 10 min.

4. 4

   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.

5. 5

   For the Dish: Heat a wok over high heat till warm.

6. 6

   Pour in the oil and swirl to coat the sides of the wok.

7. 7

   Add in the ginger and cook, stirring, till fragrant, about 20 seconds.

8. 8

   Add in the fish and gently stir-fry till the fish is partially cooked, about 2 min.

9. 9

   Scoop the fish out onto a plate and set aside.

10. 10

    Add in the leek, all of the mushrooms, carrot, baby corn and shallots and stir-fry 2 min.

11. 11

    Pour the broth into the wok and bring to a boil.

12. 12

    Slide the reserved fish into the broth and stir in the tofu.

13. 13

    Reduce the heat to medium, cover the wok and simmer till the shallots are tender, about 6 to 7 min.

14. 14

    Spoon onto a serving platter and serve immediately, ladled into hot bowls.

15. 15

    This recipe yields 4 servings.

No additional tips available.