Stir-Fried Fish with Soy Braised Tofu

11:30 am on 7 February 2012

(Serves 4)


  • 3 fat cloves of garlic
  • 1 red chilli
  • 400g fish fillets, such as snapper
  • 300g firm tofu
  • 8 tbsp peanut oil
  • 2 spring onions
  • 2 dried shiitake mushrooms
  • 1 small carrot
  • ½ pickled bamboo shoot (available in Asian food stores)
  • 200g button mushrooms
  • 1 tbsp dry sherry
  • 1 cup of chicken stock
  • 2 tbsp soy sauce
  • 1 tsp sugar


Peel the garlic and chop it finely then seed and chop the chillies. Slice the snapper into 2cm wide strips then cut the tofu into 4 pieces and set to one side. Heat 2 tablespoons of the oil in a wok until smoking, then cook the garlic and chillies till 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 draining spoon and place on a piece of absorbent kitchen paper, seasoning lightly with salt.

Cut the spring onions, removing the dark green leaves, into 3cm lengths. Soak the dried shiitake mushrooms in hot water until soft then remove the stalks and cut the mushroom in half through the middle. Peel and finely slice the carrot on the diagonal. Finely chop the bamboo shoot, cut the button mushrooms into quarters. Heat the remaining oil in the wok then add the spring onions and shiitake mushrooms, cooking for 1 minute. Add the carrots, bamboo and mushrooms, frying until just golden. Pour in the sherry, chicken stock, soy and sugar. Simmer for 5 minutes then return the fish, tofu, aromatics and any juices to the wok. Braise for another 5 minutes then serve in individual bowls.

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