Braised Fish With Deep Fried Bean Curd Recipe

• 1 x (2-lb) fish
• 1 x Or possibly
• 2 slc Fresh ginger root
• 1 x Scallion stalk
• 2 x Cakes bean curd Oil for deep-frying
• 4 Tbsp. Oil
• 1/4 tsp Salt
• 1 Tbsp. Oil
• 1/4 tsp Salt
• 1 c. Water
• 1 1/2 tsp Cornstarch
• 1 tsp Sugar
• 1 tsp Soy sauce
• 1 tsp Sherry
• 1 dsh Pepper
• 3 Tbsp. Water

1. 1.
2. Prepare fish as in steps 1 and 2 of "Basic Braised Soy Fish".
3. 2.
4. Shred ginger root.
5. Cut scallion in 1/2-inch sections.
6. 3.
7. Cut each bean curd cake in 9 cubes.
8. Heat oil to bubbling and deep-fry bean curd till light golden brown.
9. Drain on paper toweling.
10. 4.
11. Heat the second quantity of oil till nearly smoking.
12. Add in salt, then fish; brown well on each side (about 3 min).
13. Remove from pan.
14. 5.
15. Heat remaining oil.
16. Add in remaining salt, along with shredded ginger root, and stir-fry a few times.
17. Add in water and bring to a boil.
18. 6.
19. Add in fish and bean curd.
20. Top with scallion sections and simmer, covered, about 10 to 15 min.
21. Meanwhile, in a c., blend cornstarch, sugar, soy sauce, sherry, pepper and remaining water to a paste.
22. 7.
23. Transfer fish and bean curd to a hot serving platter, leaving liquids in pan.
24. Stir in cornstarch paste, to thicken.
25. Pour sauce over fish and serve.

fish, ginger root, scallion, cakes bean curd oil, oil, salt, oil, salt, water, cornstarch, sugar, soy sauce, sherry, pepper, water

Taken from cookeatshare.com/recipes/braised-fish-with-deep-fried-bean-curd-90579 (may not work)