Entree: Singapore – Chinese Singapore – 酿豆腐 ➤ Niàng dòufu (Assorted tofu and vegetables stuffed with seasoned fish paste, served in broth or with dipping sauces)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 12 min

Total 52 min

Ingredients

- 1 lb (454 g) white fish fillets (such as pollock or cod), skinned and roughly chopped to make fish paste
- 1 large egg white (from 1 egg), approx. 30 g
- 2 tbsp (16 g) cornstarch
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (4 g) sugar
- 1/2 tsp (1 g) white pepper
- 1 tsp (5 ml) sesame oil
- 8 firm tofu puffs, approx. 1 lb (454 g) total
- 4 Chinese eggplants, halved lengthwise (or 2 small globe eggplants), about 1 lb (450 g)
- 8 long green chilies or mild chilies, halved lengthwise and seeded if desired
- 8 shiitake mushrooms (fresh with stems removed) or 12 button mushrooms, about 8 oz (225 g)
- 6 cups (1.4 L) chicken or vegetable stock
- 2 slices (approx. 10 g) fresh ginger
- 2 cloves garlic, smashed
- 1 tbsp (15 ml) light soy sauce for broth
- 1/2 tsp (3 g) salt, adjust to taste
- 2 scallions, thinly sliced for garnish
- 1/4 cup (15 g) chopped cilantro for garnish
- Fried shallots or garlic for garnish (optional)
- Sweet bean sauce or hoisin and chili sauce for serving

Instructions

1. Make the fish paste: In a food processor combine chopped fish fillets, egg white, cornstarch, light soy sauce, sugar, white pepper, and sesame oil. Process until a smooth, slightly sticky paste forms. Keep chilled.
2. Prepare vegetables and tofu: Using a small spoon, carefully open pockets in tofu puffs or make small hollows; halve long chilies and scoop a small channel; scoop eggplant centers lightly or make shallow tunnels; remove mushroom stems. Keep pieces uniform in size for even cooking.
3. Stuff items: Using wet hands or a spoon, press fish paste into tofu puffs, chilies, eggplant hollows, mushroom caps, and any other vegetables you like (bitter melon, lady’s fingers). Make sure filling is compact and sealed.
4. Bring stock, ginger slices, and smashed garlic to a gentle simmer in a wide pot. Add 1 tbsp (15 ml) light soy sauce and 1/2 tsp (3 g) salt. Reduce heat to low.
5. Gently add stuffed items to the simmering broth in batches so they are mostly submerged. Simmer gently 8–12 minutes until fish paste is cooked through and vegetables are tender. Avoid boiling vigorously to prevent the fish paste from breaking up.
6. Transfer cooked stuffed items to a serving bowl or assemble on individual plates. Ladle hot broth over them. Garnish with sliced scallions, cilantro, and fried shallots or garlic if using.
7. Serve immediately with sweet bean sauce or hoisin and chili sauce for dipping.