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Ingredientes
- 1 x (2-lb) fish
- 1 x Or possibly
- 2 slc Fresh ginger root
- 1 x Scallion stalk
- 2 x Cakes bean curd Oil for deep-frying
- 4 Tbsp. Oil
- 1/4 tsp Salt
- 1 Tbsp. Oil
- 1/4 tsp Salt
- 1 c. Water
- 1 1/2 tsp Cornstarch
- 1 tsp Sugar
- 1 tsp Soy sauce
- 1 tsp Sherry
- 1 dsh Pepper
- 3 Tbsp. Water
Direcciones
- 1. Prepare fish as in steps 1 and 2 of "Basic Braised Soy Fish".
- 2. Shred ginger root. Cut scallion in 1/2-inch sections.
- 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. 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. 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. 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. 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 4 servings | |
| Calories 163 | |
| Calories from Fat 150 | 92% |
| Total Fat 17.02g | 21% |
| Saturated Fat 1.27g | 5% |
| Trans Fat 0.44g | |
| Cholesterol 0mg | 0% |
| Sodium 369mg | 15% |
| Potassium 19mg | 1% |
| Total Carbs 2.69g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.27g | 1% |
| Protein 0.18g | 0% |
