Fish with olives and bean curd
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Peanut oil |
| 1 | teaspoon | Salt |
| 2 | pounds | Fish fillets; cut 1\" square pieces |
| (whitefish; cod, salmon or a mixture) | ||
| ⅓ | cup | Chinese dried olives; (lam see) |
| ¼ | pounds | Bean cake; deep fried |
| === SAUCE === | ||
| 4 | slices | Fresh ginger root; cut julienne |
| 2 | tablespoons | Light soy sauce |
| 2 | teaspoons | Dry sherry or Chinese rice wine |
| === GARNISH === | ||
| 2 | Green onions; chopped | |
| 1 | tablespoon | Coarsely-chopped Chinese parsley |
| (or 1 tbspn chopped cilantro) | ||
Directions
Soak the dried olives in water for 2 hours, drain, rinse in fresh water and drain again. Heat a wok and add the oil and salt. Stir-fry the fish fillets for a few minutes. Add the sauce mixture and stir until hot. Add the drained olives and deep-fried bean curd, cover and cook a few more moments, stirring occasionally. Garnish with the green onions and Chinese parsley.
This recipe serves 4 to 6.
Comments: The heavy sweet flavor of dried Chinese olives gives this dish a most interesting richness.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07-10-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
10-04-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.