Fish Family friendly Main Asian

Ocean trout with silken tofu and black vinegar

Name: Ocean trout with silken tofu and black vinegar
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: /asian
Ingredients: 1 tablespoon olive oil; 4 x 200g skinless ocean trout fillets, pin-boned; 2 bunches broccolini; 300g packet silken tofu, drained, cut into 1cm pieces; 2 spring onions, thinly sliced on an angle; 1 cup (250ml) vegetable stock; 1 tablespoon oyster sauce; 2 tablespoons hoisin or plum sauce; 1/3 cup (80ml) soy sauce; 2 tablespoons Chinese black vinegar (see note); 1 long red chilli, seeds removed, finely chopped

Rate now

05m

15m

Ocean trout with silken tofu and black vinegar

Jump to recipe

by Jill Dupleix

Food writer

Oct 03, 2015

Silken tofu gives a creamy goodness to simply cooked fish and greens doused in a chilli and black vinegar sauce.

1 tablespoon olive oil
4 x 200g skinless ocean trout fillets, pin-boned
2 bunches broccolini
300g packet silken tofu, drained, cut into 1cm pieces
2 spring onions, thinly sliced on an angle

Chilli & black vinegar sauce

1 cup (250ml) vegetable stock
1 tablespoon oyster sauce
2 tablespoons hoisin or plum sauce
1/3 cup (80ml) soy sauce
2 tablespoons Chinese black vinegar (see note)
1 long red chilli, seeds removed, finely chopped

Method

1.

Heat oil in a frypan over medium-high heat and cook fish for 2 minutes each side or until golden but still rare in the centre. Season and set aside to rest.
2.

For the sauce, combine all the ingredients in a saucepan over medium heat and simmer, stirring occasionally, for 5-6 minutes until reduced by half.
3.

Meanwhile, cook the broccolini in boiling, salted water for 3 minutes or until just tender, then drain.
4.

To serve, divide the broccolini, trout and tofu among 4 plates. Spoon over the sauce, then scatter with spring onion.