Braised Bream with Tofu

Ingredients

• 550 g bream
• 400 g firm tofu
• 5 slices ginger
• 50 g spring onion
• 4 cloves garlic
• 2 ml dark soy sauce
• 1 piece cinnamon bark
• 5 pieces rock sugar
• 4–6 dried chilli
• 5 ml rice wine
• 4 ml light soy sauce
• 5–8 g salt
• 1 piece star anise
• 1–3 pieces bay leaf
• 10 ml cooking oil
• 400 ml hot water

Method

Bream yields delicate flesh that breaks apart under aggressive heat, so you control the braise through two distinct phases: a hard sear that builds flavour compounds via pan-frying, then a gentle simmer that lets the aromatics and soy infuse without toughening the fish.

Start by marinating the bream pieces in ginger slices and rice wine for 5–10 minutes. This acid begins to denature the surface proteins, which will help you achieve better colour when searing. Pat the fish completely dry — any residual moisture will steam rather than brown. Heat oil in a wok until it shimmers, add a pinch of salt (this raises the smoke point marginally), then lay the fish pieces skin-side down over medium-low heat. Leave them undisturbed for 2–3 minutes until the skin loses its raw translucency and turns opaque gold. Flip and sear the other side for another 2 minutes. You're not looking for a hard crust here — just enough colour to contribute depth to the braising liquid. Push the seared fish to the pan's edge.

Into the cleared space, add the spring onion, ginger, garlic, dried chilli, bay leaf and star anise. Stir constantly for 30–40 seconds until the mixture becomes fragrant — this is the point at which the heat has drawn out volatile oils from the aromatics without scorching them. Add the rice wine to deglaze, scraping up the fond from the pan base, then pour in both soy sauces, the cinnamon bark, and rock sugar. The dark soy contributes colour and a deeper molasses note; the light soy adds saltiness and umami. Pour in hot water until the liquid reaches just below the fish's surface — you want braising, not poaching.

Bring to a rolling boil for 2 minutes to marry the flavours, then nestle the tofu blocks around the fish. Season with salt to taste (start at 5 g, taste the broth, adjust). Reduce heat to the gentlest simmer — the surface should barely bubble. Simmer for 12–15 minutes. The tofu will absorb the broth's flavour while the fish continues to cook through residual heat rather than direct flame. When the flesh flakes easily but remains moist, you're done. Finish with chopped raw garlic scattered over the top just before serving — the raw garlic cuts through the richness of the braise and adds a sharp, clean note.