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Wenzhou-Style Braised Miányú Fish Head with Tofu
This Wenzhou-style braised fish head with tofu is a soul-warming Chinese homestyle dish. The rich, savory broth infuses tender fish head and silky tofu with ginger, garlic, and soy — a coastal Zhejiang classic perfect for family dinners and weekend cooking.
- Prep
- 18m
- Cook
- 30m
- Total
- 48m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Wenzhou-Style Braised Miányú Fish Head with Tofu
| Ingredient | Amount |
|---|---|
| fish head (Miányú/Croaker) | 1 as needed |
| cooking wine | to taste |
| garlic | a few |
| tofu | 1 as needed |
| scallions | to taste |
| ginger | a few |
| light soy sauce | a splash |
| oyster sauce | a squeeze |
- fish head (Miányú/Croaker)1 as needed
- cooking wineto taste
- garlica few
- tofu1 as needed
- scallionsto taste
- gingera few
- light soy saucea splash
- oyster saucea squeeze
Cooking StepsHow to cook Wenzhou-Style Braised Miányú Fish Head with Tofu step by step
-
Step 1Wash the fish head thoroughly.
-
Step 2Use scissors to cut it open without cutting all the way through (helps it cook evenly).
-
Step 3Pan-fry the fish head in oil with ginger slices until golden on both sides.
-
Step 4Remove 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!)
-
Step 5Return 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.
-
Step 6After 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.
-
Step 7After 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!
Wenzhou-Style Braised Miányú Fish Head with Tofu
This Wenzhou-style braised fish head with tofu is a soul-warming Chinese homestyle dish. The rich, savory broth infuses tender fish head and silky tofu with ginger, garlic, and soy — a coastal Zhejiang classic perfect for family dinners and weekend cooking.
Ingredients
- 1 as needed fish head (Miányú/Croaker)
- to taste cooking wine
- a few garlic
- 1 as needed 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!
Recipe Details
Common Questions
Where can I find Miányú (棉鱼)?
Miányú is a type of catfish commonly found in Chinese markets. If unavailable, substitute with regular catfish head or any firm white fish head like cod or snapper.
Can I make this less spicy?
This dish is naturally mild and savory, not spicy. The heat comes from fresh ginger and white pepper. Simply reduce the white pepper if you prefer an even milder flavor.
