Chinese cuisine

Easy

Spicy Braised Catfish with Tofu

Name: Spicy Braised Catfish with Tofu
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 3 lb. Catfish; Fry the Garlic; 2 Qt Corn oil; 1 cup Garlic cloves; Marinade; 1 tbsp. Light soy sauce; Stir-fry the Catfish; 2 tbsp. Corn oil; 1 tbsp. Green onion, chopped; 1 tbsp. Red Thai chili peppers; 2 tbsp. Pixian bean paste; 1 tsp. Chef made chili oil (see 'Chef John's Signature Oils' Video); 2 tsp. Shaoxing wine, divided; 1½ cup Water; 1½ tbsp. Light soy sauce; 2 tbsp. Sugar; 1 tsp. Sweet black rice vinegar; 1 pack Soft tofu; 2 tbsp. Fermented sweet rice; 1/8 tsp. White pepper; 2 tbsp. Cornstarch slurry (1 to 2 ratio of cornstarch to water); 1 tsp. Chef made chili oil (see 'Chef John's Signature Oils' Video); 1 tbsp. Green onion, chopped

A high caliber of fish shines in this traditional Sichuan recipe. The succulent texture of the catfish takes on a whole range of cooking methods too. The hot and savory Pixian bean paste is described as the soul of Sichuan dishes and is the aromatics that pair the silken tofu and all the different textures and flavors together creating a timeless favorite hot a sour sauce.

Chef John Zhang

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Recipe

PRE TIME: 15 min

COOKING TIME: 35 min

TOTAL TIME: 50 min

3 SERVING

Ingredients:

3 lb. Catfish
Fry the Garlic
2 Qt Corn oil
1 cup Garlic cloves
Marinade
1 tbsp. Light soy sauce
Stir-fry the Catfish
2 tbsp. Corn oil
1 tbsp. Green onion, chopped
1 tbsp. Red Thai chili peppers
2 tbsp. Pixian bean paste
1 tsp. Chef made chili oil (see 'Chef John's Signature Oils' Video)
2 tsp. Shaoxing wine, divided
1½ cup Water
1½ tbsp. Light soy sauce
2 tbsp. Sugar
1 tsp. Sweet black rice vinegar
1 pack Soft tofu
2 tbsp. Fermented sweet rice
1/8 tsp. White pepper
2 tbsp. Cornstarch slurry (1 to 2 ratio of cornstarch to water)
1 tsp. Chef made chili oil (see 'Chef John's Signature Oils' Video)
1 tbsp. Green onion, chopped

Directions:

Step 1

Starting from the dorsal side of the fish, slice in your knife as close to the backbones as possible, continue slicing until you hit the vertebrae.

Step 2

Then starting from the front, slice along the vertebrae until the fish fillet is detached from the fish body.

Step 3

Slice to remove remaining backbones and ribs.

Step 4

Then cut the clean fish fillet into 1.5in x1.5in squares.

Step 5

N a Chinese wok, add 2qt cooking oil, turn the heat to medium, as the oil temperature reaches 210°F-250°F/100°C-120°C, fry the garlic for 2-3 minutes until lightly golden. Remove from oil and set aside.

Step 6

In a bowl, combine fish pieces and 1 tbsp light soy sauce, mix completely. This is to color the fish.

Step 7

Deep fry the fish at 325°F/170°C for 2-3 minutes until golden. Remove from the wok, drain the oil, and set aside. Note: DO NOT STIR THE FISH PIECES WHILE DEEP FRYING TO PREVENT FISH PIECES BROKEN.

Step 8

In the wok over medium heat, add 2tbsp cooking oil, minced green onion, diced red chili, Pixian bean paste, and hot chili oil, quickly stir fry several times.

Step 9

Then add 1 tsp Shaoxing cooking wine to increase the aroma, continue to add fried fish, garlic, 1 tsp Shaoxing cooking wine, water, light soy sauce, sugar, Zhengjiang sweet rice vinegar, and tofu, gently shake the wok to submerge the ingredients in the sauce.

Step 10

Turn the heat to low, then add fermented sweet rice, white pepper, slurry, chili oil, and minced green onion. Gently move the wok to coat the sauce over ingredients.

Step 11

Enjoy!