Q: How can I prevent the garfish from breaking apart while cooking?
A: To prevent the garfish from breaking apart, avoid flipping it too soon. Wait until it naturally detaches from the bottom of the pan before turning it over.
Braised Garfish with Tofu
Notes
Ingredients:
- 4 Garfish
- 1 box of Northern Tofu (Firm Tofu)
- 1 small piece of Ginger
- 4 cloves of Garlic
- 1 Fresh Bird's Eye Chili
- 2 grams of Green Onion, chopped
- 2 tablespoons of Oil
- 2 tablespoons of Cooking Wine
- 1 tablespoon of Soy Sauce
- 5 grams of Salt
- Clean the garfish and cut each into two halves. Cut the Northern tofu into 1 cm thick squares. Slice the ginger, chop the garlic into large pieces, and diagonally slice the fresh bird's eye chili.
- Heat oil in a pan, add ginger slices and 2 teaspoons of salt, and sauté over medium heat until fragrant.
- Add the garfish and fry both sides until golden brown. (Do not flip the fish immediately; wait until it detaches from the bottom of the pan to prevent breaking the skin).
- Pour in the cooking wine and soy sauce, add garlic and 3 grams of chili slices, and fry for an additional 2 minutes.
- Add boiling water enough to cover the fish by one finger joint, and simmer on low heat for 6 minutes.
- Add tofu pieces and salt, cover, and simmer on low heat for 15 minutes.
- Add chopped green onions and chili slices, turn off the heat, and it's ready to serve.
- Rich in Protein from both garfish and tofu.
- Contains essential fatty acids from the fish.
- Low in carbohydrates, suitable for low-carb diets.
- Contains vitamins and minerals from garlic, ginger, and green onions.
