Braised Fish with Deep-Fried Bean Curd Recipe

Free Recipe Braised Fish with Deep-Fried Bean Curd

Recipe Type: Free Fish Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4

Ingredients for Braised Fish with Deep-Fried Bean Curd Recipe

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

Braised Fish with Deep-Fried Bean Curd Preparation

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, .

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