I’m actually cutting down on my meat intake and I was really trying to influence my in-laws to do the same so I prepared a dish that originally had pork but replaced it with fish fillet.
1 250 grams cake of firm tofu, cut into eatable cubes
1 onion, finely sliced
4 cloves of garlic, crushed and finely sliced
a thumb-sized piece of ginger, sliced thinly then cut into fine slivers
1 green chili, sliced into thin rings
1/4 cup of soy sauce
1/4 cup of vinegar
1 tablespoon of Chinese cooking wine
2 tablespoons of sugar
6 onion leaves, cut into 1-inch lengths then finely sliced vertically
cooking oil for frying
Prepare the sauce by placing the soy sauce, vinegar, onion, ginger, garlic, chili and sugar in a jar with screw-type cap.
Heat the cooking oil in a frying pan until it starts to smoke. Cook the tofu in high heat until golden brown. Do this in batches if needed. Drain on paper towers.
In the same oil, fry the fish fillet until golden brown. Do this in batches as well if needed. Drain on paper towels.
Transfer the tofu and the fish fillet in a serving dish and pour over the sauce you prepared earlier, scattering the spices at the top. Sprinkle with onion leaves and serve.
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We ate this with fried rice and it was one wonderful meal. I used only 1 green chili because we have a kid at home. If you want to make it more spicy, you can add more chilis to your dish. Oh how I really love staying at home!
If there’s something I learned while preparing this dish, that is I should learn how to be more organized when cooking. I guess doing this more often will teach me that.
Thanks to Ms. Connie Veneracion for the inspiration.