Chinese Food

Introduction

In the vast realm of Chinese cuisine, dry-pot dishes (干锅, gān guō) stand out for their bold flavors, fiery spices, and the way they bring together an array of ingredients in a single, sizzling serving. Among these, dry-pot fish and tofu (干锅鱼豆腐, gān guō yú dòu fu) is a particular favorite, blending the delicate flavors of fresh fish with the soft, absorbent texture of tofu, all enveloped in a spicy, savory sauce. This dish is not only a feast for the taste buds but also a visual spectacle, with its vibrant colors and sizzling presentation.

In this guide, we’ll walk you through the step-by-step process of making dry-pot fish and tofu at home. From selecting the right ingredients to mastering the cooking technique, we’ll cover everything you need to know to recreate this culinary delight in your own kitchen.

Ingredients

Before diving into the cooking process, let’s list down the essential ingredients you’ll need:

1. Fish: Choose a firm-fleshed fish like carp, catfish, or tilapia. You’ll need about 1.5 pounds (700 grams) of fish fillets, sliced into bite-sized pieces.

2. Tofu: Opt for medium-firm tofu, as it holds its shape well during cooking. You’ll need about 1 block (about 14 ounces or 400 grams), cut into small cubes.

3. Vegetables: A variety of vegetables adds both color and nutrition to your dish. Common choices include bell peppers (red and green), sliced into strips; zucchini, sliced into half-moons; and baby corn, halved. You can also add mushrooms, sliced, if desired.

4. Aromatics: Garlic (minced), ginger (sliced into thin strips), and scallions (cut into sections) form the base of your flavor profile.

5. Spices and Seasonings: This includes Sichuan peppercorns, dried red chili peppers (broken into pieces), star anise, and cloves for a fragrant and spicy base. For seasoning, you’ll need soy sauce, Chinese rice vinegar, Shaoxing wine (or dry sherry), sesame oil, salt, and white pepper.

6. Sauce Base: A combination of chili bean paste (doubanjiang), hoisin sauce, and fermented black beans (optional) adds depth and complexity to your sauce.

7. Oil: Vegetable oil for frying and a small amount of sesame oil for garnishing.

   

8. Garnishes: Fresh cilantro, sliced green onions, and toasted sesame seeds for serving.

Preparation

1. Marinate the Fish: In a bowl, combine the fish pieces with a tablespoon of soy sauce, a teaspoon of Shaoxing wine, a pinch of salt, and a pinch of white pepper. Mix well and let it marinate for at least 15 minutes.

2. Prepare the Vegetables: While the fish is marinating, prepare your vegetables by washing and slicing them according to the instructions above.

3. Toast the Spices: In a small pan over medium heat, toast the Sichuan peppercorns, dried red chili peppers, star anise, and cloves until fragrant. Be careful not to burn them. Remove from heat and let them cool slightly before grinding them coarsely in a mortar and pestle or using a spice grinder.

Cooking Steps

1. Blanch the Tofu: Bring a pot of water to a boil and add a pinch of salt. Gently drop the tofu cubes into the boiling water and cook for about 2 minutes. This helps to firm up the tofu and remove any excess moisture. Drain and set aside.

2. Fry the Fish: Heat a large wok or frying pan over medium-high heat and add enough vegetable oil to cover the bottom. When the oil is hot, carefully add the marinated fish pieces, working in batches to avoid overcrowding. Fry until golden brown on both sides, about 3-4 minutes per side. Remove the fish with a slotted spoon and drain on paper towels.

3. Cook the Aromatics and Vegetables: In the same wok, leave about 2 tablespoons of oil. Add the minced garlic, sliced ginger, and scallions. Stir-fry until fragrant, about 30 seconds. Then, add the prepared vegetables (except for the bell peppers) and stir-fry for about 2 minutes. Add the bell peppers and continue to stir-fry for another 1-2 minutes until the vegetables are tender-crisp.

4. Make the Sauce: Push the vegetables to the side of the wok and add the toasted spice mixture, chili bean paste, hoisin sauce, and fermented black beans (if using) to the center. Stir-fry for about 1 minute until fragrant. Then, mix everything together and add a tablespoon of soy sauce, a teaspoon of Shaoxing wine, and a teaspoon of Chinese rice vinegar. Stir well to combine.

5. Combine Ingredients: Add the fried fish pieces and blanched tofu to the wok, gently folding them into the sauce and vegetables. Cook for another 2-3 minutes until everything is heated through and well-coated with the sauce. Taste and adjust seasoning with additional salt and pepper if needed.

   

6. Serve: Transfer the dry-pot fish and tofu to a serving dish. Drizzle with a little sesame oil and garnish with fresh cilantro, sliced green onions, and toasted sesame seeds. Serve immediately while hot and sizzling.

Tips and Tricks

1. Marinating the Fish: Marinating the fish not only seasons it but also tenderizes the flesh, making it more flavorful and moist during cooking.

2. Blanching the Tofu: Blanching tofu helps to firm it up and removes excess moisture, preventing it from breaking apart during stir-frying.

3. Controlling the Heat: It’s crucial to maintain a high heat throughout the cooking process to ensure that the vegetables remain crisp-tender and the sauce doesn’t become too watery.

4. Adjusting Spiciness: Feel free to adjust the amount of chili peppers and Sichuan peppercorns according to your taste preference. For a milder version, reduce the quantity or omit the dried red chili peppers.

5. Serving Presentation: Serving the dish in a dry-pot or a similar vessel that retains heat helps to keep the food sizzling and hot, enhancing the overall dining experience.

Conclusion

Making dry-pot fish and tofu at home may seem like a daunting task, but with the right ingredients and techniques, you can recreate this restaurant-quality dish in your own kitchen. The combination of fresh fish, tender tofu, and an array of vegetables, all enveloped in a spicy, savory sauce, makes for a meal that is not only delicious but also visually appealing. Whether you’re entertaining guests or simply treating yourself to a hearty meal, dry-pot fish and tofu is sure to impress. Enjoy your culinary adventure and bon appétit!