| Prep: 30 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 345 | 16g | 4g | 18g |
| sugars | fibre | protein | salt |
| 6g | 2g | 36g | 1.2g |
Why I Love Taiwanese Braised Fish with Tofu Skin and Mushrooms
I’ve always been drawn to the myriad of flavors and textures found in Taiwanese cuisine, but this recipe for Braised Fish with Tofu Skin and Mushrooms hits a particularly poignant note with me. Its combination of complex flavors, contrasting textures, and heart-warming comfort is an embodiment of what I strive to convey in my culinary curation at Your Gourmet Guru.
A Melange of Flavors
Fish, mushrooms, and tofu skin might appear a simple trio, but the way they intertwine in this recipe is truly extraordinary. The mushrooms impart an earthy rich flavor, amplified by the addition of a medley of Eastern spices and sauces. The soy sauce and oyster sauce, two quintessential Asian ingredients, give the perfectly braised white fish fillets a savoury umami kick.
Meanwhile, the tofu skin, once rehydrated, adds a unique texture that soaks up the sauce beautifully, making each bite a flavor-packed experience. This play of textures and flavors in the Braised Fish with Tofu Skin and Mushrooms is in some ways, reflective of my own culinary style—blending the richness of Creole food with the subtlety of French cuisine.
Inspiration and Pairings
While I’m inspired by many chefs, with this recipe, I can’t help but think of the phenomenal Chef Andrew Wong, whose inventive approach to Asian cuisine has won him accolades. Walking a similar path, I’ve aimed to present a recipe that while traditional in taste, possesses a certain modernity in its approach.
And if you’re considering what to serve this with, a simple bowl of jasmine rice or a clear broth would match it effortlessly. Alternatively, lean into the Taiwanese theme and pair it with Taiwanese Stir-Fried Clams or Lu Rou Fan—a braised pork rice bowl—for an incredible feast.
What You’ll Need
- 2 lbs of white fish fillets
- 7 oz of dried tofu skin
- 2 cups of dried shiitake mushrooms
- 4 tablespoons of vegetable oil
- 4 cloves of garlic, minced
- 1 large onion, sliced
- 2 inches of fresh ginger, sliced
- 1/4 cup of rice wine
- 1/4 cup of soy sauce
- 2 tablespoons of dark soy sauce
- 1/4 cup of oyster sauce
- 2 cups of chicken broth
- 2 tablespoons of sugar
- 2 star anise
- 1 cinnamon stick
- 2 teaspoons of five-spice powder
- 1/2 cup of green onions, chopped
- 1/4 cup of fresh cilantro, chopped
Method
Step One
Soak the dried tofu skin and shiitake mushrooms in warm water for about 2 hours, until they are fully rehydrated. Once they’re rehydrated, drain them and set them aside.
Step Two
In a large pan, heat up the vegetable oil over medium heat. Add the garlic, onion, and ginger and sauté until they become fragrant. This should take about 2-3 minutes.
Step Three
Add the fish fillets into the pan and sear them on both sides until they turn slightly golden. This should take about 2-3 minutes on each side. Once they’re seared, remove them from the pan and set them aside.
Step Four
Pour the rice wine into the pan, and stir to deglaze the pan, making sure to scrape up any bits that have stuck to the bottom. Let it simmer for about 2 minutes.
Step Five
Add the soy sauce, dark soy sauce, oyster sauce, chicken broth, sugar, star anise, cinnamon stick, and five-spice powder into the pan. Stir well until all the ingredients are combined.
Step Six
Put the rehydrated tofu skin and shiitake mushrooms into the pan, and stir until they are coated with the sauce. Let them simmer for about 10 minutes.
Step Seven
Add the seared fish fillets back into the pan, nestling them among the tofu and mushrooms. Cover the pan and let it all simmer for about 15-20 minutes, or until the fish is cooked through.
Step Eight
Just before serving, garnish the dish with the chopped green onions and fresh cilantro. Serve hot.
