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Black Promfret is a very tasty fish and it is so easy and quick to prepare with very few ingredients and spices. In this dish, the black promfret is fried and put aside. Then the sauce is cooked and the fried promfret added and allow to simmer for a short while. Here I have added tofu which is a great accompaniment to the dish.
Braised Black Promfret with Tofu
Black Promfret is a very tasty fish and it is so easy and quick to prepare with very few ingredients and spices. In this dish, the black promfret is fried and put aside. Then the sauce is cooked and the fried promfret added and allow to simmer for a short while. Here I have added tofu which is a great accompaniment to the dish.
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Ingredients
- 1 black promfret, 300 g
- 3 pieces semi-soft tofu, cut into cubes
- 30 g fermented bean paste, taucho
- 10 g ginger, julienned
- 10 g garlic, minced
- 10 g spring onion, cut 1 inch long
- ½ bowl water
- 1 teaspoon soy sauce
- ½ teaspoon sugar
- Oil , for frying
- cornstarch water
- Clean fish and pat dry. Rub a little salt on fish and marinade for about 15 minutes. Then pat a little cornstarch on it.
- Heat up oil and deep fry fish until golden brown. Drain and leave aside.
- Cut the tofu into big cubes. Then pan fry until golden brown. Drain and leave aside.
- Using a separate pan or wok, heat up 2 teaspoon oil.
- Then add the garlic and ginger strips. Stir fry until garlic and ginger turns golden brown.
- Then add some spring onions and taucho.
- Stir fry again using medium heat.
- Then add in water, soy sauce and sugar to taste.
- Bring the sauce to a boil, add in the fried promfret and the tofu.
- Cover and simmer for a further 2 minutes.
- Thicken the sauce with a little cornstarch water.
- Garnish with some spring onions and red chillies. Serve hot.
Instructions
Enjoy!
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To cook this dish:
Fry tofu till golden brown, drain and set aside
Deep fry black Promfret until just golden brown. Drain and set aside.
Cut and prepare the ingredients, namely ginger, garlic, taucho, soy sauce, spring onions and cornstarch water.
Then heat up oil in a clean wok or pan.
Add minced garlic and julienned ginger. Stir fry until golden brown.
Add taucho and some of the spring onions. Sauté a few minutes under medium heat.
Then add water. Bring to a boil. Add soy sauce and sugar to taste.
Add the fish and tofu. Simmer another 2 minutes. Thicken the sauce with cornstarch water.
Garnish with chopped spring onions and red chillies. Serve hot.
SO …….. ENJOY!
2 comments
Yes, it’s quite a homey dish. Cook this quite often at home. Thanks for comment Esther.
What a delightful fish dish – so full of tantalizing flavour, especially the gravy, goes well with rice!