Tofu Fish in a Spicy Sauce

Name: Tofu Fish in a Spicy Sauce
Yield: Serves 4
Cuisine: China
Ingredients: 5 ml/1 tsp caster/superfine sugar; 3 fresh red chillies, seeded and sliced; 150 ml/¼ pint/½ cup water; 5 ml/1 tsp caster/superfine sugar; 1 sliced spring onion/scallion, to garnish; 1 sliced spring onion/scallion, to garnish; 15 ml/1 tbsp yellow bean sauce; 15 ml/1 tbsp dark soy sauce; 600 g/1 lb 5 oz monkfish or any firm-fleshed fish, membrane or skin removed, cut into 2.5 cm/1 in cubes; 2 garlic cloves, crushed; 200 g/7 oz firm tofu, cut into 2 cm/¾ in cubes; 600 g/1 lb 5 oz monkfish or any firm-fleshed fish, membrane or skin removed, cut into 2.5 cm/1 in cubes; 75 ml/5 tbsp vegetable oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

For the Chinese, texture is every bit as important as flavour and colour, and is often described as kou kan, which is loosely translated as ‘mouth feel’. In this dish, kou kan is highlighted in the contrasting textures of soft tofu with the crispness of the fried fish combined in a hot chilli sauce.

Ingredients

75 ml/5 tbsp vegetable oil
200 g/7

Asia
China
Fish course
Pescatarian
Spicy

Method

Heat 60 ml/4 tbsp oil in a wok over a high heat. When very hot, add the tofu cubes and fry, turning frequently, until well browned. Lift out using a slotted spoon and drain on ki