Doubanjiang Braised Fish with Silken Tofu

Nutrition · per serving

Steps

1. 1

   Pat the fish dry and cut into 2 large pieces or 4 smaller serving pieces. Season with salt, Shaoxing wine, and white pepper, then coat lightly with cornstarch. Let stand while you prepare the rest. Cut the silken tofu into large cubes and handle gently so it does not break.

   300 g white fish fillets, skin-on if possible2 g salt10 ml Shaoxing wine1 g white pepper8 g cornstarch250 g silken tofu
2. 2

   Mix the finishing slurry by stirring the cornstarch with the water until smooth. Keep it nearby and stir again before using, because cornstarch settles quickly.

   4 g cornstarch15 ml water
3. 3

   Heat a wide skillet or wok over medium-high heat. Add the neutral oil, then lay in the fish and sear for 1 1/2 to 2 minutes per side until lightly golden but not fully cooked through. Remove carefully to a plate. A gentle sear helps the fish hold together during braising.

   20 ml neutral oil300 g white fish fillets, skin-on if possible
4. 4

   Lower the heat to medium. Add the doubanjiang and stir-fry for about 30 seconds until the oil turns red and fragrant; do not scorch it or it will taste bitter. Add the garlic, ginger, and scallion whites, and cook for 30 to 45 seconds until aromatic.

   25 g doubanjiang12 g garlic, finely chopped12 g ginger, finely julienned30 g scallions, whites and greens separated, sliced
5. 5

   Pour in the light soy sauce, sugar, and water or light stock. Bring to a gentle simmer, then slide in the tofu cubes. Simmer 2 minutes, spooning some sauce over the tofu rather than stirring aggressively.

   15 ml light soy sauce4 g sugar220 ml water or light stock250 g silken tofu
6. 6

   Return the fish to the pan, nestling it into the sauce around the tofu. Cover and braise at a gentle simmer for 4 to 5 minutes, until the fish flakes easily and is just cooked through. For most fillets, the center should turn opaque and reach 63°C.

   300 g white fish fillets, skin-on if possible250 g silken tofu
7. 7

   Give the slurry a quick stir and drizzle it into the simmering sauce a little at a time, gently shaking the pan until the sauce lightly coats the fish and tofu. Finish with the scallion greens and toasted sesame oil, then serve immediately with steamed rice if desired.

   4 g cornstarch15 ml water30 g scallions, whites and greens separated, sliced3 ml toasted sesame oil

Origin & History

Braised fish dishes flavored with doubanjiang reflect the bold seasoning style associated with Sichuan cooking, where fermented chili bean paste is a foundational ingredient. Combining fish with tofu is a classic Chinese pairing, prized for the contrast between delicate flesh, silky bean curd, and a savory sauce enriched by aromatics and fermented condiments.