Fish and tofu with sweet rice wine sauce
Think tokwa’t baboy without the pork. The sauce is slightly sweet, less vinegary so it doesn’t scratch the throat — and spicy because of the addition of sliced chilis. Then, imagine each mouthful being accompanied by crunchy green onion leaves and the piquant cilantro. That was what we had for lunch today.
Too bad the hubby and the girls weren’t home. Just me and the helpers to enjoy the wonderful lunch. But then, I can always cook another batch. And it’ll be easier the second time around because I don’t have to do a trial-and-error with the correct ratio of soy sauce, vinegar and sweet rice wine.
Serves 3 to 4.
Ingredients :
500 g. of fish fillet, cut into 1-inch cubes, seasoned lightly with salt and pepper and tossed with about 1/2 c. of flour
1 300-g. cake of firm tofu, cut into 1-inch cubes
1/2 onion, finely sliced
4 cloves of garlic, crushed and finely sliced
a thumb-sized piece of ginger, sliced thinly then cut into fine slivers
2 green chilis, sliced into thin rings
1/8 c. of soy sauce
1/8 c. of vinegar
1/8 c. of sweet rice wine
2 tsps. of sugar
6 onion leaves, cut into 1-inch lengths then finely sliced vertically
a small bunch of cilantro, roughly chopped
about 2 c. of cooking oil for frying
Start by preparing the sauce to give it time to infuse and the flavors to develop. Place the garlic, ginger, onion and chilis in a jar with a screw-type cap. Pour in the soy sauce, vinegar and sweet rice wine. Add the sugar. Screw on the cap and shake the jar until the sugar is dissolved.
Heat the cooking oil in a wok or frying pan until it starts to smoke. Fry the tofu over high heat until golden (see tips on frying tofu). Drain on paper towels.
In the same oil, fry the fish over very high heat. You may have to do this in batches depending on the size of your frying pan or wok. Cook the fish cubes until they form a golden crust. Drain on paper towels.
Transfer the tofu and fish on a platter. Pour the sauce over, scattering the spices on top. Sprinkle the onion leaves on top followed by the cilantro. Serve at once and have a great meal.
Tagged: firm tofu, fish fillet, Purely experimental, sweet rice wine
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Happy Valentine, Ms. Connie!
Thank you for sharing again another easy on the budget recipe!
Keep on rockin’!
I laughed a big laugh and showed my sister your latest recipe because I cooked up and fed her the same thing last week and used chinese cooking wine! (She loved it!) I threw the wine in because I wasn’t too sure how fresh the fish fillet in the freezer was and used the rice wine to kill any potential fishy flavor. Our tweaks to the recipe are different but the core (tofu and fish preps) are the same. Cheers!
Happy Valentine to you too, Phynkee.
Uberdoog, wow great! That makes me think I can make more variations using the same basic ingredients.
This recipe changed the fate of my fish fillet in the freezer which was meant for escabeche.
I was sooo delighted as i’m a fan of tokwa’t baboy but has stopped eating pork since we found out about my husband’s choles problem. I substituted cilantro though with the leftover celery I had from the other day’s potato salad (w/c was inspired by your Turkey, Potato and Walnut Salad). Our dinner tonight was transformed from so-so to superb. 
Many thanks Connie and may you continue to inspire others through your blogs.
I wonder what kind of fish is best for this dish? I tried the recipe using Asuhos fillet. While my boyfriend loved it, I’m not sure I could say the same. Don’t get me wrong, I loved the recipe but I didn’t like the fish. The fish has a distinct taste that doesn’t quite sit well with me. Could tilapia fillet be better? or sole fillet?
Yes and yes. Lapu-lapu too. And maya-maya. Or labahita…
I tried this dish, and it was so good. The sauce was terrific. Thank you for sharing your recipe!
I tried this dish tonight. Yet another easy and delicious recipe.
thanks!