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Fish Fillet and Tofu with Oyster Sauce Recipe
Fish Fillet and Tofu with Oyster Sauce
by Maggi Magic

Also known as soybean curd, (tofu is the Japanese name for soybean curd; the Chinese name is doufu) tofu is made from soybeans, water, and a coagulant such as calcium or maganesium, in a process that has a great deal in common with making cheese.

kusina ingredients 

  • ½ kilo fish fillet, cut into bite-size pieces
  • ¼ kilo firm tofu, cut into 3/4-inch tiles
  • 1 sachet 8G MAGGI MAGIC SARAP®
  • 1 cup all-purpose flour
  • 1 cup water
  • 1 pc thumb-size ginger, julienned
  • 1 pc small onion, julienned
  • 2 tbsp cornstarch, dissolved in 3 tbsp water
  • 1 tbsp toasted sesame seeds
  • ¼ tsp freshly ground pepper
  • 1 tsp sesame oil
  • 1 head garlic, minced
  • 2 stalks scallions, biased
  • 2 liters vegetable oil

kusina instructions
1.Season fish with MAGGI MAGIC SARAP® and toss in flour. Preheat oil and deep fry fish for 2-3 minutes until golden brown. Transfer into a rack to drain excess oil.

2. Fry tofu in the same oil for 2-3minutes until golden brown. Transfer into a rack to drain excess oil. Cut tofu into bite-size pieces.

3.Remove oil from the wok leaving 2 tbsp of oil. Sauté garlic, ginger and onion for 2 minutes. Pour water and bring to simmer. Add MAGGI® Oyster Sauce and pepper. Stir in cornstarch and water mixture to thicken the sauce.

4.Add fish, tofu, sesame oil and scallions. Cook for another minute. Transfer into a serving plate, garnish with sesame seeds and kinchay and serve.



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