CookEat Recipe
Tofu and Fish with Potato
Tofu and white fish cook gently with potato, cabbage, tomato and ginger. Fresh mint finishes the dish after a brief rest.
Method
Steps
Step 1
Scrub potato and dice into 1 cm cubes. Shred cabbage, chop tomato, onion, peeled ginger and mint and drain firm tofu and cut into 2 cm cubes. Cut raw boneless white fish into 3 cm pieces on a separate board; clean hands and utensils.
Step 2
Heat olive oil in a large lidded pan over medium heat. Cook onion and potato for 5 minutes. Add ginger, tomato, cabbage and 250 ml water. Cover and simmer for 15–20 minutes until potato is nearly tender.
Step 3
Add tofu and fish, cover and simmer gently for about 6–10 minutes until fish reaches 70°C internally on a clean digital thermometer and potato is tender. Rest off heat for 5 minutes and stir in mint.
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Cooked 4 times