Braised fish with deep-fried bean curd

Yield: 4 Servings

Measure Ingredient
1 \N (2-lb) fish
1 \N Or
2 slices Fresh ginger root
1 \N Scallion stalk
2 \N Cakes bean curd
\N \N Oil for deep-frying
4 tablespoons Oil
¼ teaspoon Salt
1 tablespoon Oil
¼ teaspoon Salt
1 cup Water
1½ teaspoon Cornstarch
1 teaspoon Sugar
1 teaspoon Soy sauce
1 teaspoon Sherry
1 dash Pepper
3 tablespoons Water

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, .

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