Chinese cuisine

Easy

Braised Fish Fillet with Tofu in Tomato Sauce

Name: Braised Fish Fillet with Tofu in Tomato Sauce
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 10 oz Tofu; 1 lb Red Snapper; 0.25 tsp Salt, a Pinch [Marinade]; 0.25 tsp Ground White Pepper, a Pinch [Marinade]; 1 count Egg White [Marinade]; 1 tbsp Cornstarch [Marinade]; 2 tbsp Cooking Oil; 0.25 cup Sliced Ginger; 0.25 cup Green Onion; 1 cup Tomatoes, Diced; 0.5 cup Tomato Paste; 1 cup Water; 0.25 tsp Salt; 1 tsp Sugar; 0.25 tsp| White Pepper; 0.1 tsp Chef John’s Aroma Oil (optional or Substitute With Sesame Oil) [Marinade]; 1 tbsp Peas; 3 tbsp Cornstarch Water (2 Tbsp Cornstarch Mixed With 1 Tbsp Water)

Chef John Zhang

RATING LIKE SAVE PRINT

Braised Fish Fillet with Tofu in Tomato Sauce

5 stars rating if you like it!

Done

The blend of tomatoes and fish fillet in the sauce makes seriously delicious gravy which is used to stir-fry and soften fried tofu pieces.

Recipe

PRE TIME: 30 min

COOKING TIME: 0

TOTAL TIME: 30 min

2 SERVING

Ingredients:

10 oz Tofu
1 lb Red Snapper
0.25 tsp Salt, a Pinch [Marinade]
0.25 tsp Ground White Pepper, a Pinch [Marinade]
1 count Egg White [Marinade]
1 tbsp Cornstarch [Marinade]
2 tbsp Cooking Oil
0.25 cup Sliced Ginger
0.25 cup Green Onion
1 cup Tomatoes, Diced
0.5 cup Tomato Paste
1 cup Water
0.25 tsp Salt
1 tsp Sugar
0.25 tsp| White Pepper
0.1 tsp Chef John’s Aroma Oil (optional or Substitute With Sesame Oil) [Marinade]
1 tbsp Peas
3 tbsp Cornstarch Water (2 Tbsp Cornstarch Mixed With 1 Tbsp Water)

Directions:

Step 1

Cut tofu into bite-size cubes.

Step 2

Fillet the red snapper, leaving the skin on. Start from the tail side, slant your knife at about 30 degrees, cut first thin slide do not cut through skin, then cut the second thin slide all the way through the skin.

Step 3

Repeat this until the whole fillet is done.

Step 4

In a mixing bowl, add fish, salt, white pepper, egg and starch. Toss to coat. Then refrigerate for 1 hour.

Step 5

In a deep cooking pan or wok, heat up oil to 250-300°F (120-150°C). Deep fry tofu until slightly golden. Remove the tofu with a strainer from the oil.

Step 6

In a wok or skillet over high heat, heat up oil to 180-200°F (80-100°C), and blanch fish pieces. Remove from oil and drain.

Step 7

Return wok to stove, add ginger, green onion, tomatoes, and ketchup, stir to mix, then add Shaoxing wine and water, continually stirring.

Step 8

In the same wok, add salt, sugar, white pepper, and tofu. Stir to mix well.

Step 9

In the same wok, add fish, gently push back and forth several times to mix the ingredients. Then, add peas, cornstarch water slurry to thicken the sauce, and Chef Made Assorted Aroma Oil (See ''Chef John Signature Oil'' Video).

Step 10

Enjoy!