Braised Fish With Bean Curd Recipe
Braised Fish With Bean Curd! This yummy fish preparation is simply out of the world. A tasty and refreshing dish this Braised Fish With Bean Curd is something you just shouldn't miss!! Try it for yourself!
Ingredients
1 (1-1/2-lb.) whole fresh fish such as trout, carp, whitefish or perch
4 dried black mushrooms
2 cups hot water
5 tablespoons lard or vegetable oil
5 slices fresh ginger root
3 green onions, chopped in 2-inch lengths
1 garlic clove, crushed
2 teaspoons rice wine or dry sherry
3 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup chicken broth
2 cups boiling water
2 (3-inch) squares Bean Curd
1 tablespoon sesame oil
1/2 teaspoon pepper
Directions
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.
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.
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