Braised Fish With Deep-fried Bean Curd
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 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)
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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