Braised Fish Fillet With Tofu Puff

Recipe Ingredients

1 teaspoon	5ml	Cornstarch
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground white pepper
3/4 lb	340g / 11oz	Firm fish fillet - cut 1" slices
		= (such as grouper, halibut or sea bass)
		For The Broth
1 cup	237ml	Chicken or fish stock
		= (or bottled clam juice)
2 tablespoons	30ml	Chinese rice wine
		= (or dry sherry)
2 teaspoons	10ml	Oyster-flavoured sauce
2 teaspoons	10ml	Fish sauce
1 teaspoon	5ml	Sugar
		For The Dish
2 teaspoons	10ml	Vegetable oil
4		Peeled ginger - (quarter size)
1		Leek, white part only - sliced thinly
3		Fresh shiitake mushrooms - stems removed,
		And caps quartered
1/2 cup	118ml	Drained canned straw mushroom - drained well
1/2 cup	55g / 1.9oz	Thinly-sliced carrot
4		Baby corn - halved on the bias
2		Shallots - peeled, halved
1/2		Tofu puffs - cut in half

Recipe Instructions

Stir the cornstarch, salt and pepper together in a medium bowl. Add fish and toss gently to coat. Let stand for 10 minutes.

For the Broth: Stir the chicken stock, rice wine, oyster-flavored sauce, fish sauce and sugar together in a bowl until the sugar is dissolved.

For the Dish: Heat a wok over high heat until hot. Pour in the oil and swirl to coat the sides of the wok. Add the ginger and cook, stirring, until fragrant, about 20 seconds. Add the fish and gently stir-fry until the fish is partially cooked, about 2 minutes. Scoop the fish out onto a plate and set aside.

Add the leek, all of the mushrooms, carrot, baby corn and shallots and stir-fry 2 minutes. Pour the broth into the wok and bring to a boil.

Slide the reserved fish into the broth and stir in the tofu. Reduce the heat to medium, cover the wok and simmer until the shallots are tender, about 6 to 7 minutes. Spoon onto a serving platter and serve immediately, ladled into warm bowls.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: The Reunion) - - from the TV FOOD NETWORK CANADA

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