| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Chinese |
Fish |
4 |
Servings |
INGREDIENTS
| 1 |
|
(2-lb) fish |
| 1 |
|
Or |
| 2 |
sl |
Fresh ginger root |
| 1 |
|
Scallion stalk |
| 2 |
|
Cakes bean curd |
|
|
Oil for deep-frying |
| 4 |
tb |
Oil |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Oil |
| 1/4 |
ts |
Salt |
| 1 |
c |
Water |
| 1 1/2 |
ts |
Cornstarch |
| 1 |
ts |
Sugar |
| 1 |
ts |
Soy sauce |
| 1 |
ts |
Sherry |
| 1 |
ds |
Pepper |
| 3 |
tb |
Water |
INSTRUCTIONS
1. Prepare fish as in steps 1 and 2 of "Basic Braised Soy Fish".
2. Shred ginger root. Cut scallion in 1/2-inch sections.
3. Cut each bean curd cake in 9 cubes. Heat oil to bubbling and deep-fry
bean curd until light golden. Drain on paper toweling.
4. Heat the second quantity of oil until nearly smoking. Add salt, then
fish; brown well on each side (about 3 minutes). Remove from pan.
5. Heat remaining oil. Add remaining salt, along with shredded ginger root,
and stir-fry a few times. Add water and bring to a boil.
6. 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.
7. 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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