Fish Fillet with Tofu

Just in time for the Lent Season.





Ingredients

500 g fish fillets (Creamy Dory fish or Lapu-Lapu/Grouper)
1/2 tsp salt
1/4 tsp ground pepper
2 pcs calamansi or 1/2 teaspoon of lemon juice
1 tbsp flour

2 tbsp peanut oil
corn or vegetable oil
3-5 slices of ginger
3 big cloves garlic, chopped
1 small onion, chopped
3 stalks of leeks, sliced
1 carrot, peeled and sliced
1/2 cup sliced fresh mushrooms (shiitake, oyster or button)
1/2 cup sliced baby corn
1 package soft tofu (sometimes called silken)
1/2 Knorr shrimp cube
2 tbsp rice wine
1 tsp sugar
1 tbsp soy sauce
1 cup water with 2 tbsp cornstarch
1 tsp sesame oil



Fresh vegetable ingredients make this dish taste great.





Choose soft tofu. This is what's available locally.



Open, drain any liquid then cut into pieces. Set aside.



For special occasions, I use LapuLapu, but Creamy Dory fish tastes good too. I used Creamy Dory this time. Pat dry with a towel, paper or cloth.


Slice fish. Season with salt, ground pepper and juice of 2 calamansi (if you are not it in the Philippines, 1/2 tsp of lemon or lime juice are good substitutes). Then sprinkle fish with about 2 teaspoons of flour.


Pan fry just until fish is just opaque. Remove from heat.

Before cooking further, mix together 1 cup water, 1/2 Knorr shrimp cube, 2 tbsp rice wine, 1 tsp sugar, 1 tbsp soy sauce and 2 tbsp cornstarch. Set aside.


In another skillet or a wok (non-stick is best), place about a tablespoon of peanut oil, then first pan fry the fresh mushrooms for a minute. Remove from heat and set aside. Now place another tablespoon of peanut oil and a tablespoon of corn oil or any vegetable oil. This combination is what I use because peanut oil is expensive here. If you want to fry with pure peanut oil, the dish would be even more flavorful.


Start sauteing the ginger,



followed by the garlic. When the garlic starts to brown,


add the onions and stir. Fry about a minute.



Start adding the vegetables depending on its cooking time. I added the baby corn first,




then carrots and leeks. Do not overcook the vegetables! 'Just crisp' is perfect.




Then return the cooked mushrooms and fish.



Now give the liquid mixture you made earlier a good stir, then add it to the fish and vegetables. Let simmer for a few minutes, giving it a couple of stirs. Sauce should turn from cloudy to clear and shiny. That way, you'll know the cornstarch cooked. If your sauce seems a little thick, you may add a little more water. The flour you sprinkled on the fish will also thicken the sauce.



Add the tofu and 1 tsp sesame oil. Stirring gently, not to crumble the tofu. The tofu is ready cooked so you just need to heat it through.



Taste and adjust seasoning.

Other vegetable you can add are sliced red peppers, snow peas, or chinese cabbage. Use whatever you have available at the supermarket. Just remember not to overcook them!

Enjoy!