Spicy Cod Fish and Tofu Soup/Sauce by Sy
photo by SkipperSy
- Ready In:
- 35mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 453.59 g fresh cod, fillets cut into medium size pieces (scrod or haddock as a substitute)
- 113.39 g ground pork (or ground turkey, chicken, beef)
- 396.89 g tofu, soft, medium firm (not the very soft silken tofu)
- 1419.54 ml chicken stock (or wonton soup powder)
- 29.58 ml peanut oil
- 1 garlic clove, chopped up
- 1 piece ginger, chopped up (small)
- 44.37 ml cornstarch, in
- 44.37 ml water, stir
- 14.79 ml soy sauce
- 1.23 ml mild curry powder
- 0.61 ml cayenne pepper (tabasco sauce as a substitute)
- 0.61 ml sugar
- 14.79 ml rice wine
- 9.85 ml sesame oil
- 2 scallions, trimmed, cleaned and cut into 1/2 long pieces (can also add or substitute leek)
directions
- In a large pot add peanut oil, then garlic and ginger.
- Stir fry for about 15 seconds.
- Add ground meat and stir fry about 1 minute, then add soy sauce.
- Add soup stock, curry powder, cayenne pepper, sugar and heat to a simmer.
- Add fish and simmer for about 3-5 minutes (don't over cook the fish).
- Add tofu, rice wine and cook for about 2+ minutes.
- Then add cornstarch to thicken (stir carefully and making sure not to break up the fish or tofu) Add sesame oil and then scallions and one easy stir.
- Serve in individual soup bowls.
- "SPICY FISH SAUCE" (alternate recipe)- Reduce the stock to 3-4 cups, add about 2 or more tablespoons of cornstarch (for the thickness of the sauce you desire) and bring to a boil to thicken. Then serve on individual plates and with white rice.
- Finally, you can add more spices to taste -- Enjoy.
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RECIPE SUBMITTED BY
SkipperSy
United States
Living in Metro New York City, I have a great appreciation of the many cultures and foods from far off lands. I have also traveled extensively around the world, met many wonderful people and tasted some terrific dishes!