Braised Deep-sea Golden Croaker Fillet With Beancurd Skin And Leek Recipe

Pat fish fillets dry with paper towel. If whole fillets are large, cut each into 2 portions for even cooking. Lightly score skin side in 2–3 shallow diagonal cuts to prevent curling.

If beancurd skin is dried, soak in warm water for 20–30 minutes until pliable. Squeeze out excess water and cut into 3–4 cm wide strips. If using fresh, simply cut to size and pat dry.

Combine the light soy sauce (1.5 tbs), Shaoxing wine (1 tbs), cornstarch (1 tsp), salt (1 tsp) and white pepper (1/4 tsp) in a bowl. Add the fish fillets and gently turn to coat. Marinate 10–15 minutes in the refrigerator.

Prepare leek by washing thoroughly, removing tough outer layers, and cutting into 4–5 cm lengths. Julienne ginger and thinly slice garlic. Prepare spring onion garnish.

Heat 1 tablespoon vegetable oil in a large, heavy skillet or shallow pan over medium-high heat until shimmering. Add the fish fillets skin-side down (do not overcrowd). Sear 2–3 minutes until skin is golden and releases easily. Carefully flip and sear the flesh side 30–45 seconds—just to set. Remove fish to a plate and set aside.

In the same pan, add the remaining 1 tablespoon oil. Add ginger and garlic; stir-fry 20–30 seconds until fragrant but not browned. Add rehydrated beancurd skin strips and stir to coat for 1 minute.

Stir together the sauce components: 200 ml chicken stock, 0.5 tbs dark soy sauce, 1 tsp oyster sauce, 1 tbs light soy sauce (additional), 0.5 tsp sugar, and 0.5 tsp sesame oil. Pour the sauce into the pan with the beancurd skin and bring to a gentle simmer.

Nestle the seared fish fillets on top of the beancurd skin with skin side up. Arrange leek pieces around and partially on top of the fish so the leek softens but retains some texture.

Cover the pan with a lid or foil, reduce heat to low–medium, and gently braise for 6–8 minutes, depending on fillet thickness (fish should be opaque and flake easily). Check once at 4–5 minutes to ensure the liquid is not boiling aggressively; reduce heat if necessary.

Remove the lid. Stir the cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) then slowly drizzle into the simmering sauce while gently spooning sauce over fish. Cook 1–2 minutes until sauce thickens and becomes glossy. If sauce is too thick, add a splash (1–2 tbs) of stock or water to loosen.

Taste and adjust seasoning with a pinch of salt or a small splash of light soy if needed. Drizzle the optional 1/2 tsp sesame oil over the dish for aroma.

Turn off heat. Transfer fish, beancurd skin and leek to a serving plate, spoon the glossy sauce over the top, and garnish with julienned spring onion.