Fried Fish with Bean Curd (豆腐烧鱼)

Submitted by:
Biao Yu, Shanghai, China
Organic Synthesis

Image Source: Author


500g cleaned fresh water fish
250g tofu
2-4 fresh bamboo shoot, sliced
1 spoon garlic, smashed
1 spoon ginger, chopped
2-4 red hot pepper, cut into pieces
3-4 green Chinese onions, cut into pieces
2-3 spoons of Chinese rice wine
1-2 spoons of soy sauce
Salt (about 2g)
Sugar (about 3g)

1. To a iron pan on a burner, is added vegetable oil (5 spoons). When the oil gets hot, the cleaned and dried fish is added. The fish is fried until its skin turns to slight yellow. The fish needs to be flipped once in order to have both sides fried.

2. The Chinese rice wine is added, followed shortly by addition of the garlic, ginger, fresh bamboo shoot, and red hot pepper.

3. The soy sauce, salt, and sugar are added, followed by addition of the tofu, which has been sliced into big pieces.

4. Cold water is added to cover fully the fish. The mixture is boiled until half of the water has been evaporated.

5. The green Chinese onion is added, and then the burner is turned off, and the stuff is transfer into a dish.


I grew up in Huzhou, a city about 200km away from Shanghai, which was known as a country of fish and rice in the old days in China. The local people cook fishes routinely and in many ways. Also in the Huzhou area, there grows the biggest acres of bamboo. The local people have many ways to cook seasonal bamboo shoot.

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