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Seafood, Grains Chinese Fish 4 Servings

INGREDIENTS

1 2-lb fish
1 Or
2 Fresh ginger root
1 Scallion stalk
2 Cakes bean curd
Oil for deep-frying
4 T Oil
1/4 t Salt
1 T Oil
1/4 t Salt
1 c Water
1 1/2 t Cornstarch
1 t Sugar
1 t Soy sauce
1 t Sherry
1 ds Pepper
3 T Water

INSTRUCTIONS

Prepare fish as in steps 1 and 2 of "Basic Braised Soy Fish". Shred
ginger root. Cut scallion in 1/2-inch sections. Cut each bean curd
cake in 9 cubes. Heat oil to bubbling and deep-fry bean curd until
light golden. Drain on paper toweling. Heat the second quantity of  oil
until nearly smoking. Add salt, then fish; brown well on each  side
(about 3 minutes). Remove from pan. Heat remaining oil. Add  remaining
salt, along with shredded ginger root, and stir-fry a few  times. Add
water and bring to a boil. Add fish and bean curd. Top  with scallion
sections and simmer, covered, about 10 to 15 minutes.  Meanwhile, in a
cup, blend cornstarch, sugar, soy sauce, sherry,  pepper and remaining
water to a paste. Transfer fish and bean curd to  a warm serving
platter, leaving liquids in pan. Stir in cornstarch  paste, to thicken.
Pour sauce over fish and serve.  From <The Thousand Recipe Chinese
Cookbook>, ISBN 0-517-65870-4.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 317
Calories From Fat: 199
Total Fat: 22.4g
Cholesterol: 17.9mg
Sodium: 742.2mg
Potassium: 126.9mg
Carbohydrates: 16.5g
Fiber: <1g
Sugar: 1.3g
Protein: 12.2g


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