Braised Fish Fillet with Tofu and Roasted Pork Belly

Ingredients

Instructions

1. 1

   Pat the fish fillet chunks dry and season lightly with salt and white pepper. Heat cooking oil in a wok or frying pan over medium-high heat. Pan-fry the fish chunks until lightly golden on all sides, about 1-2 minutes per side. Remove and set aside.

2. 2

   In the same wok (add a little more oil if needed), add ginger slices, smashed garlic, and the white parts of the spring onions. Stir-fry until fragrant, about 1 minute.

3. 3

   Add the roasted pork belly and soaked bean curd sticks to the wok. Stir-fry for 2 minutes.

4. 4

   Pour in Shaoxing wine, chicken stock, light soy sauce, dark soy sauce, oyster sauce, sugar, and sesame oil. Bring the sauce to a simmer.

5. 5

   Gently return the pan-fried fish chunks to the wok. Simmer for 5-7 minutes, allowing the fish to finish cooking and absorb the flavors.

6. 6

   Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Add the green parts of the spring onions and gently toss.

7. 7

   Transfer to a hot claypot or deep serving dish. Serve immediately with steamed rice.