Recipe - Braised Fish With Deep-Fried Bean Curd

1 (2lb) fish
1 Or
2 sl Fresh ginger root
1 Scallion stalk
2 Cakes bean curd
Oil for deepfrying
4 tablespoon Oil
One fourth teaspoon Salt
1 tablespoon Oil
One fourth teaspoon Salt
1 cup Water
1 One half teaspoon Cornstarch
1 teaspoon Sugar
1 teaspoon Soy sauce
1 teaspoon Sherry
1 ds Pepper
3 tablespoon Water

1. Prepare fish as in steps 1 and 2 of "Basic Braised Soy Fish".

2. Shred ginger root. Cut scallion in 1/2inch sections.

3. Cut each bean curd cake in 9 cubes. Heat oil to bubbling and deepfry
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 stirfry 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 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.