| 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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