Fish And Bean Curd Casserole Recipe
Ingredients
450g firm white fish fillets
1 tblspn cornflour
2 tblspn water
1 egg white, lightly beaten
450g firm bean curd or tofu, diced
5-6 Chinese leaves or cos tettuce leaves
3 tblspn dry sherry
2 tblspn light soy sauce
1 tspn sugar
2 slices fresh root ginger, peeled
3 spring onions, chopped
Salt and pepper
300ml chinese stock 50g cooked ham, chopped
1 tspn sesame oil
Directions
Cut the fish into small pieces.
Mix the cornflour to a paste with the water and blend with the egg white.
Coat the fish with this mixture.
Line a flameproof casserole with the lettuce leaves.
Add the bean curd and fish pieces with the sherry, soy sauce, sugar, ginger, spring onions and salt and pepper to taste.
Pour over the stock and sprinkle with the ham.
Bring to the boil over a moderate heat, cover, reduce the heat and simmer for 15-20 mintues.
Mix the cornflour to a paste with the water and blend with the egg white.
Coat the fish with this mixture.
Line a flameproof casserole with the lettuce leaves.
Add the bean curd and fish pieces with the sherry, soy sauce, sugar, ginger, spring onions and salt and pepper to taste.
Pour over the stock and sprinkle with the ham.
Bring to the boil over a moderate heat, cover, reduce the heat and simmer for 15-20 mintues.
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