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Salmon With Deep Fried Tofu Balls (三文魚豆卜)

Salmon With Deep Fried Tofu Balls

Elaine Fung
Whip up a great seafood dish with this seared salmon steak braised with tofu balls in soy sauce.
Prep Time 12 mins
Cook Time 16 mins
Total Time 28 mins
Course Uncategorized
Cuisine Chinese
Servings 2 servings
Calories 782 kcal

Ingredients
  

  • 1 Inch Thick Salmon Steak
  • 4 Ginger Slices
  • 10 Chinese Deep-Fried Tofu Balls
  • 2 Green Onions Cut Into Strips
  • 1/2 Tsp Salt
  • 1/4 Tsp White Pepper
  • 1 Tbsp Shaoshing Wine
  • 1 Tbsp Cooking Oil

Sauce

  • 1 Tbsp Soy Sauce
  • 1 Tsp Oyster Sauce
  • 1/4 Tsp Sugar
  • 1 Cup Water plus 1Tbsp Water
  • 1 Tsp Cornstarch

Instructions
 

  • Pat dry the salmon steak with a paper towel and season it with salt and pepper.
  • Rinse tofu balls in warm water, gently squeeze dry, and cut into halves.
  • Mix cornstarch with a tbsp of water to form a smooth paste.
  • Combine the rest of the ingredients for the sauce.
  • Add oil to a non-stick skillet and heat to medium-high.
  • Place the salmon into the skillet when oil is smoking hot.
  • Sear for 2 minutes, turn salmon over, and sear for 2 minutes.
  • Push the salmon to one side then add the ginger slices.
  • Add wine along the side of the skillet when the ginger becomes fragrant.
  • Add the tofu balls, green onions, and saute quickly.
  • Add the sauce, and bring it to a boil, then reduce heat to medium-low, cover, and cook for 10 minutes.
  • Add the cornstarch and stir it well to thicken the sauce.

Notes

1. The oil must be hot to get a good sear on the salmon.
2. Do not move the fish during searing.
3. Searing the fish locks in the juice and keep the salmon tender.
4. Rinsing and gently squeezing the tofu balls to remove the excess oil.
5. Add the cornstarch mixture a little at a time just until the sauce begins to thicken.