Braised Bream with Tofu

Method7 steps

1. 1

   Marinate the Bream

   腌制鳊鱼

   Score the bream, place ginger slices and cooking wine (Shaoxing) on it, and marinate for 5-10 minutes

   鳊鱼改刀,放上姜片和料酒腌制 5-10 分钟

   ⏱10 min

   • 💡 Scoring allows the fish to absorb more flavor改刀可以使鱼肉更入味
   
2. 2

   Prepare the Tofu

   准备豆腐

   Cut the firm tofu into chunks and place in water to set aside

   老豆腐切块后放入水中备用

   ⏱2 min

   • 💡 Soaking in water prevents the tofu from sticking together泡水可以防止豆腐粘连
   
3. 3

   Pan-fry the Bream

   煎制鳊鱼

   Add cooking oil to the wok. You can add a pinch of salt to the wok to prevent sticking. Pat the marinated fish dry with kitchen paper, then pan-fry on both sides until fragrant

   锅中加油，可以放点盐在锅里防止粘锅。把腌制的鱼用厨房纸擦干水分，放入锅中两面煎香

   ⏱8 min

   • 💡 Pan-fry each side for 2-4 minutes鱼的两面各煎 2-4 分钟
   • 💡 Use medium-low heat throughout the frying process煎鱼时全程中小火
   • 💡 Patting the fish dry is key to preventing oil splatter擦干水分是防止溅油的关键
   
4. 4

   Sauté the Aromatics

   炒制佐料

   Once both sides are fried, push the fish to the side of the wok. Add scallion, ginger, garlic, dried red chili, bay leaves, and star anise, and sauté until fragrant

   等两面都煎好时，把鱼推向锅边，放入葱姜蒜、干辣椒、香叶、八角炒出香味

   ⏱1 min

   • 💡 Be careful not to burn the aromatics注意不要把佐料炒糊
   
5. 5

   Add the Broth

   加入汤汁

   Add cooking wine (Shaoxing), light soy sauce, dark soy sauce, rock sugar, and cassia bark. Pour in hot water, bringing the water level to the top of the fish or slightly below

   加入料酒、生抽、老抽、冰糖、桂皮，倒入热水，水量和鱼平齐或者稍少

   ⏱1 min

   • 💡 Hot water is essential; cold water will cause the fish to shrink and become tough必须加热水，否则鱼肉会收缩变柴
   
6. 6

   Add the Tofu

   加入豆腐

   Bring to a boil over high heat, then add the firm tofu, placing it against the side of the wok. Add salt and reduce to low heat

   大火烧开后，放入老豆腐，豆腐贴在锅边，加入食盐，转小火

   ⏱2 min

   • 💡 Placing the tofu against the side helps it absorb more flavor豆腐贴边放更容易吸味
   
7. 7

   Simmer and Reduce

   慢炖收汁

   Simmer over low heat for 10-15 minutes, then increase to high heat to reduce the sauce slightly, and serve

   小火烧 10-15 分钟，然后大火收点汁，即可出锅

   ⏱15 min

   • 💡 Add minced garlic just before serving for better flavor最后出锅时加入切碎的大蒜味道更好