Sea Bass Grilled Tofu
Overview
How to cook Sea Bass Grilled Tofu at home
Tags
Ingredients
Steps
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Prepare materials. Sea bass (the one I chose is a small sea bass less than a pound) is marinated for an hour in advance. You can put a few green onions in the belly of the fish, and then fry it until both sides are golden. The degree of frying can be based on personal taste; cut the northern tofu into cubes. Then prepare several segments of green onions, several cloves of garlic, several slices of ginger, and two cloves of aniseed.
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Heat the pot, stir-fry the dried chili peppers when the oil is slightly hot. When the color turns darker, add the onion, ginger, garlic and aniseed, and stir-fry until fragrant. At this time, add the tofu cubes to stir-fry the tofu until fragrant. While stir-frying, you can add a little sugar to enhance the freshness.
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Stir-fry the tofu for three to four minutes, pour in the boiling water, boil it again and add the fried sea bass. The water can cover the fish. Change the high heat to medium heat for a minute or two, cover the pot and simmer for a while. Of course, the tofu and fish will become more flavorful as time passes. The tofu has been stir-fried just now, so it will absorb the flavor faster. During the fish stew, add pepper, stock essence or MSG respectively.
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Finished product. After the water in the pot has been collected, you can take it out of the pot. Finally, sprinkle a little minced coriander or chives. Some even add a little bit of sesame oil, but I don’t think it’s necessary. The sesame oil will cover up the freshness of the fish and tofu.
