A fragrant broth seasoned with doubanjiang and Sichuan pepper, delicately poached sardine fillets, and firm tofu for a complete, spicy meal.
Ingredients
- 250 g fresh sardine fillets
- 150 g firm tofu
- 500 ml chicken broth
- 1 piece shallot
- 2 cloves garlic
- 1 piece fresh red chili
- 1 tbsp fermented fava bean chili paste (doubanjiang)
- 1 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 1/2 tsp Sichuan peppercorns
- 1/4 tsp monosodium glutamate (MSG)
- 1 tbsp neutral vegetable oil
- 1 tsp toasted sesame oil
- 2 pieces scallion (green onion)
Method
- Thinly slice the shallot, garlic cloves, and red chili. Finely slice the scallions. Cut the tofu into approximately 2 cm cubes.
- Heat the neutral vegetable oil in a saucepan over medium heat. Add the shallot, garlic, and chili, and sauté for 1 minute without browning.
- Add the doubanjiang and stir vigorously for 30 seconds to release its aromas.
- Pour in the Shaoxing wine to deglaze, then add the chicken broth, light soy sauce, MSG, and Sichuan peppercorns. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Taste the broth and adjust the seasoning (more soy sauce or doubanjiang if needed).
- Add the tofu cubes to the broth and cook for 3 minutes over low heat.
- Arrange the sardine fillets in the broth, skin side up. Cover and poach for 2 to 3 minutes, until the flesh is opaque and flakes slightly.
- Adjust the seasoning if needed. Serve immediately in bowls.
- Scatter with sliced scallions and drizzle with toasted sesame oil.
Nutrition
Per serving
- Energy
- 515.1 kcal
- Protein
- 43.37 g
- Carbohydrate
- 9.64 g
- Fat
- 31.4 g
- Fibre
- 1.73 g
- Calcium
- 217.81 mg
- Iron
- 4.95 mg
- Magnesium
- 132.3 mg