Panda's Fish & Tofu Recipe

Prepare fish

Pat fish fillets dry with paper towels, remove any bones and cut into 3–4 cm (1–1.5 in) bite-sized pieces. Season lightly with 1/2 tsp salt and 1/4 tsp black pepper. Toss the fish pieces with 1 tablespoon cornstarch to coat evenly; this helps set a light exterior and slightly thickens the final sauce.

Prepare tofu

Drain tofu and gently press between paper towels or a clean kitchen towel for 10 minutes to remove excess water. Cut into 2–3 cm cubes. Lightly season tofu with remaining 1/2 tsp salt and a pinch of pepper. Toss the tofu cubes with the remaining 1 tablespoon cornstarch to give them a slight crust when cooked.

Heat 1 tablespoon vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. Add fish pieces in a single layer (work in batches if needed) and sear 1–2 minutes per side just until lightly golden; they will not cook through completely. Transfer fish to a plate. Add the remaining 1 tablespoon oil and gently pan-fry tofu cubes, turning occasionally, until lightly golden on at least two sides, about 3–4 minutes total. Remove tofu and set aside with fish.

Wipe the skillet if it has burn spots but keep any fond. Add 1 tablespoon neutral oil over medium heat. When shimmering, add julienned ginger and the white parts of the scallions. Sauté 30–45 seconds until fragrant but not browned. Add minced garlic and sauté another 20–30 seconds.

In a bowl or measuring cup, combine 300 ml stock, 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon rice wine, 1 teaspoon sugar, 1/4 tsp white pepper, and 1/2 teaspoon sesame oil. Stir to dissolve the sugar.

Pour the sauce mixture into the skillet with aromatics and bring to a gentle simmer over medium heat. Add the carrot slices and simmer 2 minutes to start softening.

Mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. Stir the slurry into the simmering sauce in a slow stream while stirring; the sauce should thicken within 1 minute to a glossy, medium consistency. If it becomes too thick, add up to 2–3 tablespoons stock or water to loosen.

Return the seared fish and tofu gently to the skillet, nestling pieces into the sauce. Add bok choy or spinach and the green parts of the scallions. Spoon sauce over pieces to coat. Cover and simmer on low for 3–4 minutes, until fish is opaque and flakes easily and greens are wilted but bright.

Taste and adjust seasoning: add a pinch more salt or 1 tsp soy sauce if needed. Finish with a drizzle of sesame oil (if desired) and gently toss once to combine.

Transfer to a shallow serving bowl, garnish with cilantro and toasted sesame seeds if using, and serve immediately with steamed rice or noodles.