Ingredients
1 yellow croaker (about 500 g / 1 lb), 250 g (about 8 oz) tofu, 1 egg white, cooked ham minced to taste, broth to taste.
Seasonings
Salt, MSG (or chicken bouillon), cooking wine, cornstarch, chopped scallions, sesame oil, and white pepper powder, all to taste.
Instructions
1. Scale the yellow croaker, remove the gills and innards, wash it clean, then steam it until cooked through. Remove from the steamer, debone the fish, and chop the flesh into small dices. Transfer the fish to a bowl with egg whites, add salt, cooking wine, and cornstarch to coat. Heat oil in a wok until it reaches about 60% hot (around 350°F/175°C), add the fish dices and stir-fry until they turn white, then pour into a strainer to drain the oil.
2. Cut the tofu into small cubes and blanch them in boiling water to remove the bean flavor.
3. Add the fish cubes and tofu cubes to the pot, pour in the broth, season with salt, pepper, and rice wine, bring to a boil, then thicken with a thin cornstarch slurry, drizzle with sesame oil, and sprinkle with chopped ham before serving.