Yield: 4 Servings
|1 \N||(2-lb) fish|
|2 slices||Fresh ginger root|
|1 \N||Scallion stalk|
|2 \N||Cakes bean curd|
|\N \N||Oil for deep-frying|
|1 teaspoon||Soy sauce|
1. Prepare fish as in steps 1 and 2 of "Basic Braised Soy Fish".
2. Shred ginger root. Cut scallion in ½-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, .