At home, whenever cooking Chinese, her style is kept simple (where possible!) to preserve the natural taste of the food.
This time around, mom wanted to try a different style of preparing fish - blanching it instead of steaming. She saw this on TV and well, she had a guinea pig in me to test it out!
To ensure that the fish is fully cooked, it is important to cut the fish into half before blanching for 2-3 minutes.
Verdict : Flesh was succulent and juicy. It actually seemed smoother than just outright steaming the fish. For the gravy, stock from the blanched fish is used. We love to "flood" our rice with gravy, hence this dish is a little more soupy.
1 pcs Fish, cut into half
1 pcs Soft Tofu, cut into large cubes
1 pcs Ginger (1 inch), julienned
1 pcs Garlic, chopped
2 pcs Tomato, sliced
2 tsp Taucu Paste (Soy Bean Paste)
Sugar, a pinch
Salt, to taste
Scallions, for garnish
1 pcs Chilli, for garnish
1. Cut fish in half.
2. Bring water to boil. Add Fish for 2-3 minutes depending on size. Ensure fish is fully submerged.
3. Removed and set aside.
4. Heat wok. Add Oil. Once hot, add Ginger then Garlic. Fry till fragrant.
5. Add Taucu. Stir fry for a minute.
6. Use water from blanched fish. Add 2-3 soup ladle sized scoops (add more or reduce depending on how thick or soupy you want the gravy to be). Bring to a simmer.
7. Add Tomatoes, Tofu, Sugar and Salt.Bring to a simmer.
8. Remove from heat and pour over Fish.
9. Garnish with Scallions and Chillies