Cantonese Braised Fish with Beancurd Sticks
ID: f88fa3b9...
This is a classic Cantonese home-style dish. The fish, pan-seared until golden brown on both sides, is incredibly tender and pairs perfectly with soft, chewy beancurd sticks that have absorbed the rich fish juices and savory soy sauce aroma. It is delicious and goes perfectly with steamed rice.
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🍳 Cooking Flow
Cut the fish into thick slices and marinate with salt, Shaoxing wine, and cornstarch to remove any fishy odor. → Soften the beancurd sticks in water and cut into segments; prepare ginger, garlic, green onions, and red bell pepper. → Pan-sear the fish pieces until golden brown on both sides and set aside. → Sauté aromatics, add beancurd sticks, seasonings, and water, then place the fish on top and cover to braise. → Finally, add red bell pepper and green onions, then reduce the sauce over high heat before serving.
Cooking Steps
Brief Cooking Order
Cut the fish into thick slices and marinate with salt, Shaoxing wine, and cornstarch to remove any fishy odor. → Soften the beancurd sticks in water and cut into segments; prepare ginger, garlic, green onions, and red bell pepper. → Pan-sear the fish pieces until golden brown on both sides and set aside. → Sauté aromatics, add beancurd sticks, seasonings, and water, then place the fish on top and cover to braise. → Finally, add red bell pepper and green onions, then reduce the sauce over high heat before serving.
Introduction
This is a classic Cantonese home-style dish. The fish, pan-seared until golden brown on both sides, is incredibly tender and pairs perfectly with soft, chewy beancurd sticks that have absorbed the rich fish juices and savory soy sauce aroma. It is delicious and goes perfectly with steamed rice.
Step 1
Clean the fish thoroughly, cut into thick pieces, and pat dry with kitchen paper towels.
Step 2
In a bowl, mix fish pieces with salt, white pepper, Shaoxing wine, and cornstarch. Marinate for 15 minutes to lock in moisture and remove fishy odors.
Step 3
Soften the beancurd sticks in warm water ahead of time and cut into segments; slice the ginger, peel garlic, cut green onions (separate white and green parts), and cut red bell pepper into chunks.
Step 4
Heat oil in a pan, lay the marinated fish pieces flat, and pan-sear over medium-low heat until both sides are golden brown. Remove and set aside.
Step 5
Keep a little oil in the pan, sauté the ginger, garlic, and white parts of the green onion until fragrant, then add the softened beancurd sticks and stir-fry evenly.
Ingredients List
Important Notes
⚠️ Before pan-searing, you must pat the fish dry with paper towels; otherwise, it will splatter oil and likely stick to the pan or break apart.
💡 It is recommended to soak beancurd sticks in warm water. Do not use boiling water, as it can cause the exterior to become mushy while the interior remains hard.
🍳 During the braising process, try not to disturb the fish pieces too much to prevent them from breaking, which keeps the finished dish looking beautiful.
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