BRAISED FISH WITH DEEP-FRIED BEAN CURD
Number Of Ingredients 16
Steps:
- 1. Have fish cleaned and scaled, but left whole. Rinse in cold water. Dry well, inside and out, with paper toweling and score on both sides. Sprinkle fish with the salt and let stand 10 minutes. Then coat lightly with flour. 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. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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Chyna Matthews
[email protected]Wow! This dish was amazing! The fish was cooked to perfection and the bean curd was crispy and flavorful. The sauce was also delicious. I would definitely make this dish again.
Timothy Edward
[email protected]This recipe is a keeper! The fish was moist and flaky, and the bean curd added a nice crunchy texture. The sauce was also very flavorful. I would definitely recommend this dish to anyone looking for a delicious and easy fish recipe.
Joseph Tacho
[email protected]I tried this recipe last night and it was a hit! The fish was cooked perfectly and the bean curd was crispy and delicious. I especially loved the sauce, which was flavorful and tangy. I will definitely be making this dish again.