• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Braised Fish with Deep-Fried Bean Curd

  • Recipe Submitted by on

Category: Fish

 Ingredients List

  • 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


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

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