Braised Fish with Tofu Skin (豆腐皮炖鱼)
豆腐皮炖鱼 (Braised Fish with Tofu Skin) is a classic dish in Jiangsu Cuisine, known for its delicate flavors and tender texture. This dish combines the umami taste of fish with the smooth and absorbent tofu skin, creating a harmonious and satisfying meal.
Ingredients
- 500g fish fillets
- 100g tofu skin
- 3 slices ginger
- 2 green onions, chopped
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2 cups chicken broth
- 2 tablespoons vegetable oil
Instructions
- Soak the tofu skin in warm water until softened, then cut into pieces.
- Season the fish fillets with salt and white pepper.
- Heat the vegetable oil in a pan, then sauté the ginger and green onions until fragrant.
- Add the fish fillets and sear until lightly browned.
- Pour in the soy sauce, Shaoxing wine, sugar, and chicken broth. Bring to a simmer.
- Gently add the tofu skin to the pan, cover, and simmer for 15-20 minutes.
- Adjust the seasoning if needed, then serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 30g
- Fat
- 12g
- Carbohydrates
- 5g
Supplies
Large pan Cutting board Knife Measuring spoons Measuring cups
Tools
Serving platter Tongs Ladle
Serving suggestions
Serve the 豆腐皮炖鱼 with steamed rice and a side of stir-fried vegetables for a complete meal.
Tips & tricks
For a richer flavor, you can use fish with higher fat content such as salmon or mackerel.
Cost
$15