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Braised Fish with Deep-Fried Bean Curd



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  • Cooking Time: N/A

Braised Fish with Deep-Fried Bean Curd

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

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.

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

Serves:

4 Servings

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