Hakka Bean Curd Soup
|White fish fillets||2 Ounce (such as sole, halibut, or lingcod)|
|Medium raw shrimp||2 Ounce, peeled and deveined|
|Vegetable oil||2 Teaspoon|
|Sesame oil||1⁄2 Teaspoon|
|White pepper||1 Pinch|
|Coarsely chopped cilantro||1 Teaspoon (Chinese parsley)|
|Dried black mushrooms||4|
|Firm tofu||1 Pound, drained (1 package)|
|Cornstarch||1⁄2 Cup (8 tbs) (for dry-coating)|
|Vegetable oil||1 Tablespoon|
|Minced fresh ginger||1 Teaspoon|
|Chinese cabbage pieces||4 Cup (64 tbs) (loosely packed, 2-inch squares, napa)|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Cilantro sprigs||1 Tablespoon (for garnish, Chinese parsley)|
Place all filling ingredients except cilantro in a food processor.
Process mixture until smooth; remove to a bowl.
Stir in chopped cilantro.
(Or finely mince fish and shrimp with a cleaver and combine with remaining filling ingredients.) Cover and refrigerate for 30 minutes.
Soak mushrooms and shrimp separately in warm water to cover for 30 minutes; drain.
Cut off and discard mushroom stems.
If tofu is in one piece, cut in half crosswise.
Cut each piece in half horizontally, then cut each half diagonally to make a total of 8 triangles.
On the longest side of each triangle, scoop out a 1/2-inch-deep depression with a spoon.
Coat each depression with cornstarch.
Place 1 tablespoon filling in each depression, spreading the top smoothly.
Place a 2-quart clay pot or saucepan over medium heat.
Add vegetable oil, swirling to coat surface.
Add ginger and cook, stirring, until fragrant, about 5 seconds.
Add cabbage and stir-fry for 30 seconds.
Arrange tofu triangles, filled side up, atop cabbage.
Place mushrooms and shrimp around tofu.
Add broth and bring to a boil.
Reduce heat, cover, and simmer for 12 minutes or until fish filling turns opaque.
Just before serving, drizzle with sesame oil and garnish with cilantro sprigs.