Luffa Fish Fillet Tofu Stew (丝瓜鱼片豆腐煲 Si Gua Yu Pian Dou Fu Bao)
This Luffa Fish Fillet Tofu stew is full of umami and nutritional value. It is super easy and quick to make. With only three main ingredients, it takes only about half an hour.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb luffa fruits (one long or two medium length ones)
- 1 block of medium or firm tofu
- 2 fish fillets
- 1 1-inch piece of ginger
- 2 green onions
- ~2 teaspoon dried shrimp
- 1/2 teaspoon + 1/2 teaspoon kosher salt (reduce by half if using table salt)
- 1/4 teaspoon ground white pepper
- 1 tablespoon Chinese cooking wine
- 1 tablespoon vegetable oil
- ~3 cups water
Instructions
- 1
Cut the fish fillets at an angle into thin slices and put the slices in a bowl. Add ½ teaspoon of kosher salt, ¼ teaspoon of ground white pepper, and 1 tablespoon of Chinese cooking wine to the bowl and mix well. Let it marinate for 20 minutes.
- 2
Peel off all the outer green skin from the luffa. Then cut the luffa into large chunks. (I like to cut it at an angle and rotate the luffa either 90 or 180 degree after each cut.)
- 3
Slice the tofu into 1-inch long pieces. Peel and mince the ginger. Cut the green onions in small pieces. Rinse and immerse the dried shrimp in water.
- 4
In a medium sauce pan or clay pot (at least 2 quarts), heat the 1 tablespoon of vegetable oil under medium-high heat. When the oil is getting warm, add the minced ginger, stirring quickly. When the ginger is slightly golden brown, add the chopped luffa chunks, stirring frequently for about 2 to 3 minutes until half cooked.
- 5
Add the tofu and around 3 cups of water (depending on the size of your pot). The water should barely cover the luffa and tofu. Put the softened dried shrimp into the pot. Cover the lid and wait for the liquid to boil.
- 6
When the liquid boils, lower the heat to low and let it simmer for another 10 minutes. When the time is up, raise the heat back to medium-high and add the marinated fish fillets. Gently stir for a minute or two until the fillets are cooked through. Turn off the heat. Add the other 1/2 teaspoon of kosher salt (or 1/4 teaspoon of table salt) and mix well. Serve hot.