Ever wondered what to do with a whole Sea Bream (真鯛) besides grilling or sashimi? Let me show you how I fillet it and turn it into a bold and spicy Mabo Dofu (麻婆豆腐) — a Japanese-style tofu dish usually made with ground meat, but way better with fresh fish!
No waste, all flavor. Let’s get into it. 🔪🔥
🐟 Step 1: Filleting the Sea Bream Like a Pro
If you’re starting with a whole fish like I did, here’s a quick rundown:
Tools You’ll Need:
- Fillet knife
- Cutting board
- Tweezers (for pin bones)
- Optional: gloves for grip
This Sea Bream was pretty Big coming in at about 18 inches!!
They’ve got some sharp teeth they use to eat crustaceans and other hard things
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Scale the fish thoroughly.
ステップ2
Slide the knife along the backbone to remove the top fillet.
Be careful to stay close to the bone as to not loose much meat on the fillet
Beautiful pink meat!
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Flip and repeat for the second side.
Use tweezers to remove any pin bones.
(Optional but pro-level): Save the head and bones for making a broth later.
I wrapped the fish in paper towel and then saran wrap and kept in the fridge for 2 days. I also saved the eggs from the other day
We are using cookdo Mabo dofu! This is some eastern style and it is my first time trying it!
We cut up the fish into bite size pieces!
Now here is all the ingredients
- Onion
- Tofu
- Mabodofu
- Fish
- Fish eggs
- Mabotofu Sauce!
This is not common for Mabodofu but I seared the tofu a little
Next add onion!
Next I pan fried the fish till it was brown!
Next add the CookDo Sauce
Add water and simmer. One the sauce is reduced its ready!
All done! Sere over rice!
Very good! The Eastern style mabodofu was a little milder than the stong mabodofu I am used to, But the light flavor of the fish also went good with very good for a light flavored meal!
All done!
Crystal Geyser Time!!!
To bring it all together, the Sea Bream Mabo Dofu is more than just a spicy comfort dish — it’s a creative way to use fresh fish in a bold, flavorful recipe. The tender sea bream adds a clean, delicate balance to the rich, spicy sauce. It’s a fun twist on a classic, perfect for anyone who loves experimenting with Japanese ingredients in unexpected ways. Serve it with hot rice and enjoy every bite!
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