Braised Cod Fillet with Tofu and Assorted Mushrooms 紅燒銀鱈魚塊配豆腐什菌

Tender cod fillets and silken tofu are gently braised with an assortment of mushrooms in a rich, savory Cantonese sauce, creating a harmonious and comforting dish.

Nutrition (per serving)

Ingredients

• 400g cod fillet, cut into 2-inch pieces
• 200g firm tofu, cut into 1-inch cubes
• 100g shiitake mushrooms, sliced
• 100g oyster mushrooms, torn
• 2 slices ginger
• 1 tbsp cooking oil
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• 1/2 cup chicken stock (or water)
• 1 tsp cornstarch mixed with 2 tbsp water (slurry)
• 1 tbsp chopped scallions, for garnish

Steps

1. Pat cod fillet pieces dry with paper towels. Lightly season with salt and white pepper.
2. Heat cooking oil in a wok or claypot over medium-high heat. Pan-fry the cod fillet pieces for 1-2 minutes per side until lightly golden. Remove and set aside.
3. In the same wok/claypot, add ginger slices and stir-fry until fragrant. Add shiitake mushrooms and oyster mushrooms, stir-fry for 2-3 minutes.
4. Add the tofu cubes, light soy sauce, oyster sauce, dark soy sauce, sugar, and chicken stock. Bring to a simmer, then cover and braise for 5-7 minutes over medium-low heat.
5. Gently add the pan-fried cod fillet pieces back into the claypot. Pour in the cornstarch slurry and stir gently until the sauce thickens. Avoid over-stirring to prevent breaking the fish.
6. Garnish with chopped scallions and serve hot.

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