Braised Fish With Bean Curd
|Whole fish||1 1⁄2 Pound (Fresh, 1 Whole Fish Such As Trout, Carp, Whitefish Or Perch)|
|Dried black mushrooms||4|
|Hot water||2 Cup (32 tbs)|
|Lard/Vegetable oil||5 Tablespoon|
|Fresh ginger root slices||5|
|Green onions||3 , chopped in 2-inch lengths|
|Garlic||1 Clove (5 gm), crushed|
|Rice wine/Dry sherry||2 Teaspoon|
|Soy sauce||3 Tablespoon|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Boiling water||2 Cup (32 tbs)|
|Bean curd square||2 (3 Inch)|
|Sesame oil||1 Tablespoon|
Clean fish and pat dry with a paper towel.
Score fish several times on each side in a crisscross pattern for faster cooking and easier serving.
Soak mushrooms in 2 cups hot water until soft, 15 to 30 minutes.
Drain and remove hard stems.
Chop mushrooms into thin slices with a cleaver.
Heat lard or oil in a large skillet over medium heat 1 minute.
Stir-fry ginger root and green onions 30 seconds.
Remove and discard ginger root.
Carefully place whole fish in skillet.
If fish is too long, cut in 2 pieces.
Cover and cook until bottorn of fish is golden brown.
Turn fish carefully and cook until other side is golden brown.
Add garlic, wine, sliced mushrooms, soy sauce, salt, sugar, chicken broth and 2 cups boiling water.
Cover and cook over low heat 5 minutes.
Dice bean curd into 1-inch cubes.
Add to skillet.
Cover and cook 15 minutes.
Stir in sesame oil and pepper.