akaray

akaray: Welcome to the China forum! The "doughfoo bahnnahn fahn" that you mentioned, which means "tofo with rockcod over rice": specially "bahnnahn" means the "belly" of the rockcod. The fish belly is typically a little bit fatty, it is slightly battered and deep-fried first. Then a sauce (garlic, cooking wine, broth, oyster sauce, salt, MSG, and corn starch, etc.) is cooked and the fried fish belly is thrown in at the end. ← that sounds interesting. rockcod, i never used that before. how do i say rockcod in cantonese? and how would i prepare the rockcod fillets? what should i marinate it and batter it in? how would i make that batter mixture? what's the ideal batter mixture that would leave the coating kind of soft texture after being fried? after frying it? , do i boil the fillets a little? so the sauce would have garlic some ginger probably, shaoxing wine, broth, oyster sauce, 1/2 teaspoon salt, 1/2 teaspoon msg and some corn starch correct? anything i leave out? like white pepper or star anise? or sugar? and the tofu that restaurant uses is very soft texture? soft tofu fried. do you think use a batter to cover the tofu or straight fry it? if so, what's the batter mixture for the tofu?

leung sifu, how do i make doughfoo bahnnahn fahn (pronounced in cantonese)? Tofu with fish fillet rice, that is a dish, i've been wanting to make. one of my favorite places in chinatown (nyc) makes this the best. I'm not sure how they make the sauce. I made a sauce somewhat similar using oyster sauce, mushroom soy sauce(dark),sugar, garlic, ginger, star anise powder, white pepper, msg, shaoxing wine, and chicken broth. But there's something lacking in the sauce. it just doesn't taste quite the same? what am i missing? could you show me how you would prepare it?