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.

Braised Fish with Tofu Skin (豆腐皮炖鱼)

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

  1. Soak the tofu skin in warm water until softened, then cut into pieces.
  2. Season the fish fillets with salt and white pepper.
  3. Heat the vegetable oil in a pan, then sauté the ginger and green onions until fragrant.
  4. Add the fish fillets and sear until lightly browned.
  5. Pour in the soy sauce, Shaoxing wine, sugar, and chicken broth. Bring to a simmer.
  6. Gently add the tofu skin to the pan, cover, and simmer for 15-20 minutes.
  7. 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