Stir-Fried Fish with Soy-Braised Tofu
|400 g||Fish fillets|
|8 tbsp||Peanut oil|
|2 tbsp||Soy sauce|
|200 g||Button mushrooms|
|1 tbsp||Dry sherry|
|1 cup||Chicken stock|
- Chop the garlic finely, then seed and chop the chilli.
- Slice the fish fillets (such as snapper) into 2cm-wide strips.
- Cut the tofu into 4 and set aside.
- Heat 2 tablespoons of the oil in a wok until smoking, then cook the garlic and chilli until soft but with little colour.
- Add the fish and tofu and stir-fry until golden and just cooked through – about 4 minutes.
- Scoop them from the oil with a slotted spoon and drain on absorbent kitchen paper, seasoning lightly with salt.
- Cut the spring onions into 3cm lengths, discarding the dark-green leaves.
- Soak the shiitake mushrooms in hot water until soft, then remove the stalks and cut the mushrooms in half through the middle. Peel and finely slice the carrot on the diagonal.
- Finely chop the bamboo shoot and cut the button mushrooms into quarters.
- Heat the remaining oil in the wok, then add the spring onion and shiitake mushrooms, cooking for 1 minute.
- Add the carrot, bamboo shoot and mushrooms, frying until just golden.
- Pour in the sherry, stock, soy sauce and sugar. Simmer for 5 minutes, then return the fish, tofu, aromatics and any juices to the wok.
- Braise for another 5 minutes. Serve in bowls. Serves
- Stir-frying should happen quickly, so it’s worth mentioning a few key points. The first is to have everything cut and ready to go into the wok. The second is the wok – it needs to be made of thin steel, for the fierce heat it generates will help you greatly. Last, keep all the ingredients moving around the pan as you cook.
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