Doubanjiang Braised Fish with Silken Tofu
This braised fish is tender and fragrant, bathed in a glossy red sauce built from doubanjiang, garlic, ginger, and soy. Silken tofu absorbs the savory broth and turns luscious, making the dish deeply comforting and perfect with hot rice.
Ingredients
Fish and tofu
- 300 gwhite fish fillets, skin-on if possible
- 250 gsilken tofu
- 2 gsalt
- 10 mlShaoxing wine
- 1 gwhite pepper
- 8 gcornstarch
Aromatics and sauce
- 20 mlneutral oil
- 25 gdoubanjiang
- 12 ggarlic, finely chopped
- 12 gginger, finely julienned
- 30 gscallions, whites and greens separated, sliced
- 15 mllight soy sauce
- 4 gsugar
- 220 mlwater or light stock
- 3 mltoasted sesame oil
Finishing slurry
- 4 gcornstarch
- 15 mlwater
Instructions
- 1
Pat the fish dry and cut into 2 large pieces or 4 smaller serving pieces. Season with salt, Shaoxing wine, and white pepper, then coat lightly with cornstarch. Let stand while you prepare the rest. Cut the silken tofu into large cubes and handle gently so it does not break.
- 2
Mix the finishing slurry by stirring the cornstarch with the water until smooth. Keep it nearby and stir again before using, because cornstarch settles quickly.
- 3
Heat a wide skillet or wok over medium-high heat. Add the neutral oil, then lay in the fish and sear for 1 1/2 to 2 minutes per side until lightly golden but not fully cooked through. Remove carefully to a plate. A gentle sear helps the fish hold together during braising.
- 4
Lower the heat to medium. Add the doubanjiang and stir-fry for about 30 seconds until the oil turns red and fragrant; do not scorch it or it will taste bitter. Add the garlic, ginger, and scallion whites, and cook for 30 to 45 seconds until aromatic.
- 5
Pour in the light soy sauce, sugar, and water or light stock. Bring to a gentle simmer, then slide in the tofu cubes. Simmer 2 minutes, spooning some sauce over the tofu rather than stirring aggressively.
- 6
Return the fish to the pan, nestling it into the sauce around the tofu. Cover and braise at a gentle simmer for 4 to 5 minutes, until the fish flakes easily and is just cooked through. For most fillets, the center should turn opaque and reach 63°C.
- 7
Give the slurry a quick stir and drizzle it into the simmering sauce a little at a time, gently shaking the pan until the sauce lightly coats the fish and tofu. Finish with the scallion greens and toasted sesame oil, then serve immediately with steamed rice if desired.
Nutrition per serving
Notes
- •Cod, haddock, sea bass, or tilapia work well; choose a fillet thick enough to braise without falling apart.
- •Silken tofu is traditional for a soft contrast, but soft tofu is easier to handle if you want a little more resilience.
- •Doubanjiang varies in saltiness and heat, so taste the sauce before thickening and adjust with a splash of water if needed.
- •This dish is best served with plain steamed rice to absorb the savory, spicy sauce.
Background
Braised fish dishes flavored with doubanjiang reflect the bold seasoning style associated with Sichuan cooking, where fermented chili bean paste is a foundational ingredient. Combining fish with tofu is a classic Chinese pairing, prized for the contrast between delicate flesh, silky bean curd, and a savory sauce enriched by aromatics and fermented condiments.
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