If you might be too busy to make a dinner at night time (after work), right here’s one dish dinner it’s possible you’ll wish to attempt. If you might be intimated by entire fish, it’s possible you’ll use fish filet. The secret seasoning is scorching pot base (spicy seasoning), which provides daring taste to this dish. Fish and tofu to me is among the greatest protein mixture in Chinese meals. Of course, in case you are not a fan of tofu, it’s possible you’ll merely skip it. Enjoy!
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Written recipe for Whole Fish and Tofu
Ingredients:
1 pomfret (tilapia or sea bass)
1 pack delicate tofu (1 lb), lower into cubs
1 piece of ginger, chopped/sliced
8 cloves garlic, chopped/sliced
1 tbsp broad bean paste
1 piece of spicy scorching pot seasoning
Sichuan peppercorns
salt
white pepper powder
sugar
rooster bouillon (elective)
mild soy sauce
Shaoxing cooking wine (or beer)
oil
2 and 1/2 cup chilly water
To marinate the fish:
Make just a few cuts on either side of the fish. Add salt, white pepper powder, inexperienced onion slices, ginger slices, cooking wine, and rub over the fish. Set it apart for 10 to fifteen minutes.
1. Heat up the pan to medium warmth, sauté chopped half of the garlic, ginger, and white half inexperienced onions. Add broad bean paste and scorching pot seasoning, and stir.
2. Add water, sugar, rooster bouillon and lightweight sauce, and produce it to boil.
3. Place the fish within the pan, and baste it. Cover the pan, and prepare dinner about 12 minutes.
4. Add tofu, and prepare dinner about 2 to three minutes.
5. Garnish with inexperienced onions.
6. Place the fish in a plate, and garnish with remainder of the garlic and inexperienced onions plus cilantro.
7. Pour the broth over the fish. Serve!
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