Braised Fish Belly with Tofu and Garlic 蒜子豆腐炆魚腩

Tender fish belly pieces are gently braised with soft tofu and whole garlic cloves in a savory sauce, resulting in a rich and comforting dish.

Nutrition (per serving)

Ingredients

• 500g fish belly (e.g., cod or local white fish), cut into large pieces
• 2 blocks firm tofu, cut into 2.5cm cubes
• 10 cloves garlic, peeled
• 3 slices ginger
• 2 spring onions, cut into 5cm lengths
• 2 tbsp Shaoxing wine
• 1 tbsp light soy sauce
• 1/2 tbsp dark soy sauce
• 1 tsp sugar
• 1/2 tsp white pepper
• 300ml hot water or chicken stock
• 2 tbsp cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water)
• 3 tbsp cooking oil

Steps

1. Pat fish belly pieces dry. In a hot wok with cooking oil, pan-fry fish belly until lightly browned on both sides. Remove and set aside.
2. Using the remaining oil, sauté ginger slices, garlic cloves, and white parts of spring onions until fragrant.
3. Add tofu cubes and pan-fry lightly until slightly golden. Add Shaoxing wine and deglaze the wok.
4. Return the fish belly to the wok. Add light soy sauce, dark soy sauce, sugar, white pepper, and hot water/chicken stock. Bring to a boil.
5. Reduce heat to low, cover, and braise for 15 minutes, allowing flavors to meld.
6. Stir in cornstarch slurry to thicken the sauce to your desired consistency. Garnish with green parts of spring onions before serving.

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