Braised Fish With Deep Fried Bean Curd
|Fish||2 Pound (1 Piece)|
|Fresh ginger root slices||2|
|Bean curd cake||2|
|Cornstarch||1 1⁄2 Teaspoon|
|Soy sauce||1 Teaspoon|
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.