Wenzhou-Style Braised Miányú Fish Head with Tofu
Ingredients
- 1 fish head (Miányú/Croaker)
- to taste cooking wine
- a few garlic
- 1 tofu
- to taste scallions
- a few ginger
- a splash light soy sauce
- a squeeze oyster sauce
Instructions
- Wash the fish head thoroughly.
- Use scissors to cut it open without cutting all the way through (helps it cook evenly).
- Pan-fry the fish head in oil with ginger slices until golden on both sides.
- Remove the fish head from the pan. Clean the pan, then heat fresh oil. Add scallions, ginger, and garlic. (If you don't have garlic or scallion bulbs, skip them. Pork fat adds extra flavor!)
- Return the fish head to the pan. Add sugar, cooking wine, light soy sauce, vegetarian oyster sauce, and enough hot water to just cover the fish head.
- After 3 minutes, add the tofu. Both soft and firm tofu work — soft tofu releases more water and reduces the broth faster with the lid off; firm tofu takes longer to reduce with the lid on.
- After another 3 minutes, it's done. I prefer a lighter taste so I didn't add extra salt — the natural umami is enough. Garnish with chopped scallions and goji berries. Presentation matters!
