Braised Fish Head with Tofu Skin (豆腐皮炖鱼头)
豆腐皮炖鱼头 (Braised Fish Head with Tofu Skin) is a classic dish in Jiangsu Cuisine, known for its delicate flavors and nutritious ingredients.
Ingredients
- 1 fish head, cleaned and chopped
- 100g tofu skin, soaked and cut into pieces
- 3 slices of ginger
- 2 green onions, chopped
- 2 tbsp cooking oil
- 1 tbsp Shaoxing wine
- 1 tbsp soy sauce
- 1 tsp sugar
- 4 cups water
Instructions
- Heat the cooking oil in a pot and sauté the ginger and green onions until fragrant.
- Add the fish head and stir-fry for 2 minutes.
- Pour in the Shaoxing wine, soy sauce, and sugar. Stir well.
- Add the water and bring to a boil. Then, reduce heat and simmer for 30 minutes.
- Add the tofu skin and continue to simmer for another 10 minutes.
- Season with salt to taste and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Fat
- 15g
- Carbohydrates
- 10g
Supplies
Pot Knife Cutting Board
Tools
Spatula Serving Bowl
Serving suggestions
Serve the 豆腐皮炖鱼头 with steamed rice and a side of stir-fried vegetables for a complete meal.
Tips & tricks
For a richer flavor, you can add some dried shiitake mushrooms to the braising liquid.
Cost
$15