Blue Eye with Tofu & Pork

Preparation info

  • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

This is one of my favourite dishes as the crisp texture of the fish and tofu are great with the pancetta and the complex sauce. I’ll occasionally swap the sweet bean paste for hot bean paste in this dish.


  • 250 g (9 oz) blue eye, thickly sliced
  • 150 g ( oz) firm tofu, cut into 1 cm (½ inch) strips
  • 100 g ( oz) piece of pancetta, cut into lardons
  • vegetable oil, for deep-frying
  • 3 spring onions (scallions), cut into 4 cm ( inch) lengths
  • 2 red shallots, finely sliced
  • 4 cloves garlic, finely sliced
  • 4 dried shiitake mushrooms, soaked in warm water for 30 minutes, stalks removed, finely sliced
  • 1 teaspoon sweet bean paste
  • 1 tablespoon light soy sauce
  • 2 teaspoons oyster sauce
  • 2 teaspoons sugar
  • ¼ teaspoon sea salt
  • 250 ml (9 fl oz/1 cup) fresh chicken stock
  • 1 spring onion (scallion), cut into julienne
  • 1 handful of coriander (cilantro) leaves, finely chopped


Heat the oil in a wok or deep-fryer until smoking (180°C/350°F), and deep-fry the tofu until golden, then remove and drain on paper towel. Next deep-fry the blue eye until golden, then remove and drain. Drain the oil from the wok and wipe clean.

Reheat the wok with 2 tablespoons of vegetable oil and stir-fry the pancetta, spring onions, red shallots, garlic and mushrooms until fragrant. Add the sweet bean paste, soy sauce, oyster sauce, sugar, sea salt and stock, and simmer until the sauce reduces and thickens a little. Add the fish and tofu to heat through, spoon onto a plate, and sprinkle with julienned spring onion and coriander to serve.