Looking at the picture of this dish isn’t tempting for one to try especially me who doesn’t like small fishes with little bones. The original recipe uses Red Bream Fish [Hoong Cai Yu] but I replaced it with black pomfret. Honestly, I do not know what is Red Bream Fish.
Anyway, I have no regrets giving this recipe a try as it turned out to be lovely, tasty dish and goes well with rice and porridge. I have modified the cooking method slightly to make this dish looks 'tempting', aromatic and tastes better. This dish is easy for digestion and very suitable for the elderly.
Recipe adapted from Lisa Yam’s World Cookbook with modifications
1 black pomfret [about 400 gm] – scaled and wipe dry, sprinkle a little salt and pepper
1 piece soft beancurd [tofu] – cut into 8 pieces
Some shredded red carrot
Some shredded ginger
Some spring onions – cut into sections
1 tbsp black bean paste [bottled]
1 tbsp light soy sauce
1 tbsp cooking wine
½ tsp sugar
Dash of pepper
½ cup water
- Heat up 2 tbsp oil in a non stick wok, pan fry fish until brown on both sides, push aside.
- Add in ginger and tofu pieces at the side to fry. Meanwhile, add in black bean paste, seasoning and water.
- Bring to boil, cover to stew for 1-2 minutes to ensure the fish is cooked through. Uncover, throw in the carrots and spring onions.
- Dish up to serve hot.