Braised Garfish with Tofu
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
Instructions:
- 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.
Nutrition:
- 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.