Braised Fish With Deep Fried Bean Curd

Directions

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