Ingredients
Miiuy croaker fillet 400g (washed, gutted and cut into pieces), Vermicelli 50g, Dried tofu 100g, 2 tablespoons oil, 3 slices of ginger, 1 tablespoon garlic (minced), 2 tablespoons fermented beancurd, 1 tablespoon soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon sugar, 1 tablespoon rice wine, 200ml water, 1 teaspoon sesame oil, 2 spring onions (chopped), shredded red pepper (for garnish)
Instructions
- Remove the internal organs of fish, wash and dry it, and marinate with a pinch of salt for about 10 minutes.
- Soak vermicelli in warm water for about 15 minutes until softened, drained and set aside.
- Cut the dried tofu into small pieces, place in hot water to remove the grease, and drain it.
- Heat oil in a pan and fry the ginger, minced garlic, and fermented beancurd over medium heat for about 30 seconds.
- Add the fish fillet and fry gently for about 2 minutes on each side until lightly browned. Remove and set aside.
- Add soy sauce, dark soy sauce, sugar, rice wine, and water, mix well and bring to a boil.
- Place the dried tofu and vermicelli on the fish fillet. Cover the lid and simmer over low heat for about 10-12 minutes.
- Drizzle with sesame oil, garnish with spring onions and shredded red pepper, and serve.
