tofu pudding fish recipe

Douhua Fish: A Culinary Masterclass

Douhua Fish, a beloved Sichuan-inspired dish, tenderly combines silky tofu with spicy, fragrant fish. Here’s a concise guide to crafting this comforting delicacy.

Ingredients: 300g firm tofu, cut into cubes; 400g white fish fillet (like tilapia), sliced; 50g Sichuan peppercorns; 20 dried chilies; 3 cloves garlic; 2 tbsp doubanjiang (broad bean paste); 1 tbsp light soy sauce; 1 tsp sugar; 2 cups fish stock; 1 tbsp starch slurry.

Steps:

1. Prep: Marinate fish slices with 1 tsp soy sauce and starch for 15 minutes. Blanch tofu in boiling water for 2 minutes, then drain.

2. Sauté: Heat oil in a wok. Stir-fry peppercorns and dried chilies until fragrant. Add garlic and doubanjiang, cooking until oil turns red.

3. Simmer: Pour in fish stock, bring to a boil. Add tofu, reduce heat, and simmer for 5 minutes. Gently slide in fish slices, cook until opaque (3-4 mins).

4. Season: Add soy sauce and sugar. Thicken with slurry, then drizzle with a tbsp of hot oil for aroma. Garnish with scallions.

Serve steaming hot with rice—the tofu soaks up the spicy broth, while the fish melts in your mouth. A perfect harmony of heat and silkiness!