Braised Rock Cod Fillet with Dried Tofu Skin and Shiitake Mushrooms 腐皮冬菇炆石斑魚柳

A hearty and flavorful braised dish featuring tender rock cod fillet, absorbent dried tofu skin, and earthy shiitake mushrooms in a rich, savory sauce.

Nutrition (per serving)

Ingredients

• 400g rock cod fillet, cut into 3-4cm pieces
• 50g dried tofu skin (fu pei), rehydrated in warm water until soft, then cut into 5cm pieces
• 4 dried shiitake mushrooms, rehydrated, stemmed, and sliced (reserve soaking liquid)
• 3 slices ginger, julienned
• 2 stalks spring onion, cut into 5cm lengths
• 2 tbsp vegetable oil
• 1 tsp light soy sauce (for fish marinade)
• 1 tsp Shaoxing wine (for fish marinade)
• 1 tbsp cornstarch (for fish marinade)
• 1/4 tsp white pepper (for fish marinade)
• 2 tbsp oyster sauce (for braising sauce)
• 1 tbsp light soy sauce (for braising sauce)
• 1 tsp dark soy sauce (for braising sauce)
• 1 tsp sugar (for braising sauce)
• 1 tbsp Shaoxing wine (for braising sauce)
• 200ml mushroom soaking liquid + water (total, for braising sauce)
• 1/4 tsp white pepper (for braising sauce)
• 1 tsp cornstarch mixed with 2 tbsp water (for slurry)

Steps

1. Marinate rock cod fillet pieces with light soy sauce, Shaoxing wine, cornstarch, and white pepper for 15 minutes.
2. Heat vegetable oil in a wok over medium-high heat. Briefly pan-fry the marinated fish pieces until lightly golden (do not cook through). Remove and set aside.
3. Add julienned ginger and a portion of the spring onion (cut into lengths) to the wok, stir-fry until fragrant.
4. Add sliced shiitake mushrooms and rehydrated tofu skin, stir-fry for 2 minutes.
5. Pour in the braising sauce mixture (oyster sauce, light soy sauce, dark soy sauce, sugar, Shaoxing wine, mushroom liquid + water, white pepper). Bring to a simmer.
6. Gently add the partially fried fish fillets back into the wok.
7. Cover and braise for 5-7 minutes, or until fish is cooked through and tofu skin is tender.
8. Stir in the cornstarch slurry to thicken the sauce to your desired consistency.
9. Garnish with the remaining spring onion (cut into lengths) before serving.

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