Skip to main content
logo
Food Advertising by

Braised fish with bean curd puff and bean paste



Whipped up this simple dish for dinner  -  braised fish with bean curd puff and bean paste, bean curd puff is one of my favourites in any form.  It's simply delicious when it's steeped in the bean paste sauce.......










Recipe for Braised fish with bean curd puff and bean paste

Ingredients
220 gm Red Snapper block
150 gm Bean Curd Puff - cut into half
3  Tsp Black Bean
2  Tsp  Bean Paste ( Tau Cheong)
10 gm young ginger  - chopped
10 gm garlic - chopped
1  Tsp Oyster sauce
1/2  Tsp Dark soya sauce
1  Tsp Light soya sauce
1  Tsp Salt
1  Tsp Sugar
1.1/2  cups water
1.1/2  Tsp Cornflour mixed with 3 Tbsp water
1.1/2 Tbsp oil for frying

Garnishing  -  Sliced red chilly and chopped spring onions

Preparation
Marinate the fish block with some salt, set aside
Heat up the pan with oil and when it's hot
pat dry the fish and lightly fry on both sides, dish out
Saute the chopped garlic, ginger, black beans
and bean paste till fragrant
Add in the 1.1/2 cups of water
together with the oyster sauce, salt, sugar
and light soya sauce
Bring to the boil and add in the cut bean curd puffs
Add in the prefried fish block and let it simmer for a while
(the bean curd puffs are very absorbent)
Thicken the gravy with the cornflour mixture
Add salt to taste, dish out
Garnish with sliced chillies and chopped spring onions
Serve



Comments

  1. Wow...that looks delicious....yumyummy. I love fish cooked this way too. I can imagine how good it taste by just looking at your pics ...real teaser! :)

    ReplyDelete
  2. Wow...this looks so tender, succulent and delicious!

    ReplyDelete
  3. My hubby favourite dish! I should make this again. Lately, he has gum problem and having trouble in chewing. So, have to make him something soft to eat.

    ReplyDelete
  4. Hi
    ValleyWriter
    Thanks, it's delicious

    Elin
    You love tofu, right? So bean curd puff is also from the same family, bet you'll like it.

    Angie
    Thanks, and simple to cook too.

    My LittleSpace
    Ya, it's quite soft, no need to fry the fish so thoroughly, otherwise it won't be able to absorb the bean paste sauce.

    ReplyDelete
  5. FAB! another home cooked dish.... I want my mum now ;)

    ReplyDelete
  6. penny
    Ya, mum's cooking is still the best!

    ReplyDelete
  7. Wow this looks delicious. Great pictures.

    ReplyDelete
  8. Hi Laura
    Thanks, very tasty with white rice.

    ReplyDelete
  9. This is so yummy. I love this with rice and it's one of the dishes that my father would cook for us. But can't remember the recipe. Good you have one. :)

    ReplyDelete
  10. Divina Pe
    This goes well with white rice especially the bean curd puffs.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Pandan Ogura Cake ~ 班兰相思蛋糕

This Pandan Ogura Cake is soft, moist and light and the texture resembles that of a chiffon cake but baked in a normal cake pan.  There are many variations of ogura cake with different flavours and I've baked with Greentea and Orange flavour before.





Pandan Ogura Cake  ~  班兰相思蛋糕
Ingredients (A)
5 egg yolks
1 whole egg
1/4 tsp salt
65 ml canola oil
90 ml pandan juice
70 gm plain flour
(B)
5 egg whites
70 gm caster sugar
1/4 tsp cream of tartar

Method
In a bowl, whisk egg yolks and whole egg till well combined.  Add in oil, pandan juice and salt, whisk thoroughly.  Sift in flour, mix well.In a clean bowl, whisk  egg whites till foamy, add in cream of tartar and gradually add in   sugar.   Whisk till stiff peaks form but not dry.Fold in 1/3 meringue into the egg mixture, mix well and then pour this mixture into the   remaining meringue.   Mix well.  Pour batter into a lined 8 inch square pan.  Tap the pan a bit to remove air bubbles.Steam bake in a preheated oven @ 150 deg.C for 60 mins.…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Homemade Salted Chicken ~ Confinement food ~ 盐烤鸡

This is a very simple chicken dish, easy to prepare, good to serve at a meal and also suitable as a confinement food for new mothers.   The four ingredients are of course, a free-range chicken, seasalt, Tang Gui 当归 (Angelica Sinensis)and Bei Qi  北芪 (Astragalus Membranaceus).  


Homemade Salted Chicken ~  Confinement food ~   盐烤鸡 Ingredients 1 kg free-range chicken 3 tsp ground seasalt 6 piecesTong Gui 6 pieces Bei Qi
Method Tear up the pieces of Tong Gui and Bei Qi Clean up the chicken, pat dry and rub seasalt all over the chicken. Mix up the herbs and put into the cavity of the chicken Marinate for a few hours, preferably overnight, refrigerated Remove from fridge, leave at room temperature Place the chicken into a rice cooker with a 4 mm forged thick pot Cook till chicken is tender using the 'Cook' function