A delightful fish and tofu casserole featuring grouper, silken tofu, bamboo shoots, and shiitake mushrooms, seasoned with oyster and soy sauces, and topped with scallions. It's the perfect dish to enjoy with rice.
1: Prepare the tofu, fish, and aromatics. Cut fish into small pieces. Cut tofu into 1-2 inch cubes. Cut scallions, rehydrate & cut mushrooms, slice ginger, and set bamboo shoots aside. Prepare corn starch slurry (1:1 water to corn starch).
2: Season fish with salt & white pepper. Make a wet batter using an egg and cornstarch. Mix well until the fish is evenly coated with the batter.
3: Heat up a pot of oil to 350 F. Carefully place each piece of fish into the oil. Turn up the heat. Use a chopstick to move / separate the fish, so they won’t stick together. When this fish turns golden brown (and has a temperature of 140 F or higher), remove them and set aside.
4: Pat dry the tofu & deep fry them for a few minutes until they turn golden brown. Remove & set aside.
5: Fry ginger & the white parts of the scallions until aromatic. Add mushrooms & bamboo shoots. Stir fry. Add water & seasonings (oyster & soy sauces) to braise it.
6: Add the tofu and fish back in. Let it simmer & bring it back to a boil. Add cornstarch slurry to thicken the sauce. Add the green parts of the scallions. Toss one more time until everything is well combined.
7: Serve & enjoy with rice.
