Spicy Braised Fish, Tofu and Shiitake

Ingredients

• 250 g block of firm tofu, cut into cubes or triangles
• 400 g white flesh fish fillet (snapper, grouper, or cod)
• 1/2 cup cornstarch
• 6 pcs dried shiitake mushrooms, rehydrated and sliced, reserve liquid
• 2 tbsp chili bean sauce
• thumb sized ginger, peeled and sliced into matchsticks
• 6 cloves garlic, minced
• 2 small shallots, finely chopped
• oil
• salt
• 3/4 cup water, from the rehydrated mushrooms
• 2 tbsp soy sauce
• 2 tbsp Shaoxing wine
• 2 tsp fish sauce
• 1 tsp sugar
• 1/2 tsp ground white pepper
• 1/2 tbsp corn starch
• 2 stalks spring onions, chopped

Instructions

1. 1

   Place cornstarch in a shallow bowl.

2. 2

   Lightly season fish with salt, roll the fish pieces into the cornstarch to coat the fish, coat it lightly. Set it aside.

3. 3

   Prepare a deep fryer or wok filled with oil for deep frying. Heat oil to 180C then deep fry fish until golden brown and crispy, around 6-8 minutes. Remove fish from wok then set it aside.

4. 4

   In the same fryer, add tofu then deep fry until golden brown and crispy, around 8-10 minutes.

5. 5

   Remove tofu from wok then set it aside.

6. 6

   Combine all sauce ingredients together, mix well then set it aside.

7. 7

   Heat oil in a clean wok then sauté ginger, garlic, and shallots until fragrant.

8. 8

   Add chili bean sauce into the pan then stir fry for a minute.

9. 9

   Add shiitake into the wok, pour prepared sauce and bring to a slow boil. One boiling reduce heat and simmer for 5 minutes.

10. 10

    Add the precooked tofu and fish, gently mix to distribute sauce, simmer for 2 more minutes.

11. 11

    Turn off heat, then serve and garnish with chopped spring onions.