Side Pannel
Braised Fish with Deep-Fried Bean Curd
Braised Fish with Deep-Fried Bean Curd
- Recipe Submitted by ADMIN on 09/26/2007
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
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.
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.
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