Braised Fish Fillet with Preserved Black Beans and Tofu 豉汁豆腐魚塊

Flaky fish fillets and silken firm tofu are gently braised in a savory sauce infused with fermented black beans, garlic, and ginger. A comforting and flavorful dish that's perfect with steamed rice.

Nutrition (per serving)

Ingredients

• 400g white fish fillet (e.g., cod, tilapia), cut into chunks
• 300g firm tofu, cut into 2cm cubes
• 1 tbsp soy sauce (for marinating fish)
• 1 tsp cornstarch (for marinating fish)
• 1/4 tsp white pepper (for marinating fish)
• 2 tbsp cooking oil (for pan-frying)
• 1 tbsp fermented black beans, rinsed and lightly mashed
• 3 cloves garlic, minced
• 2 slices ginger, julienned
• 1/2 cup chicken broth or water
• 1 tbsp soy sauce (for braising sauce)
• 1 tsp sugar
• 1/2 tsp sesame oil
• 1/2 tsp cornstarch mixed with 1 tbsp water (for thickening)
• 1 stalk spring onion, chopped for garnish

Steps

1. Marinate fish fillet chunks with soy sauce, cornstarch, and white pepper for 15 minutes.
2. Heat cooking oil in a wok or large pan over medium-high heat. Pan-fry the tofu cubes until golden brown on all sides. Remove and set aside.
3. In the same wok, add a little more oil if needed. Stir-fry mashed fermented black beans, minced garlic, and julienned ginger until fragrant, about 1-2 minutes.
4. Add chicken broth or water, soy sauce, and sugar. Bring to a simmer.
5. Gently add the marinated fish fillets and pan-fried tofu to the sauce. Cover and braise for 5-7 minutes until fish is cooked through.
6. Stir in sesame oil. Pour in the cornstarch slurry and stir gently until the sauce thickens to your desired consistency.
7. Garnish with chopped spring onion and serve hot.

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