Braised Rock Cod Fillet with Dried Tofu Skin and Shiitake Mushrooms

Ingredients

Instructions

1. 1

   Marinate rock cod fillet pieces with light soy sauce, Shaoxing wine, cornstarch, and white pepper for 15 minutes.

2. 2

   Heat vegetable oil in a wok over medium-high heat. Briefly pan-fry the marinated fish pieces until lightly golden (do not cook through). Remove and set aside.

3. 3

   Add julienned ginger and a portion of the spring onion (cut into lengths) to the wok, stir-fry until fragrant.

4. 4

   Add sliced shiitake mushrooms and rehydrated tofu skin, stir-fry for 2 minutes.

5. 5

   Pour in the braising sauce mixture (oyster sauce, light soy sauce, dark soy sauce, sugar, Shaoxing wine, mushroom liquid + water, white pepper). Bring to a simmer.

6. 6

   Gently add the partially fried fish fillets back into the wok.

7. 7

   Cover and braise for 5-7 minutes, or until fish is cooked through and tofu skin is tender.

8. 8

   Stir in the cornstarch slurry to thicken the sauce to your desired consistency.

9. 9

   Garnish with the remaining spring onion (cut into lengths) before serving.