Using Herbs and Spices


Asian Home Recipe

Fish and Bean Curd Recipe

Ingredients :

0.5 kg

2

1 clove

2 slices

2 cakes

1 teaspoon

4 tablespoons

2 tablespoons

1 tablespoon

2 tablespoons

1 tablespoon

1 1/2 cups

Mackerel

Spring onions (scallions), white parts

Garlic

Ginger root, peeled

Bean curd

Salt

Cooking oil

Chili puree

Soy sauce

Rice wine or sherry

Cornflour

Stock

Method :
  • Cut the heads off the fish and remove the backbone.

  • Crush the garlic, cut it and the ginger root into small pieces.

  • Cut the spring onion (scallions) whites parts only into short lengths.

  • Cut each bean curd into about 10 pieces.

  • Blanch them in boiling water.

  • Remove and soak them in stock with salt.

  • Heat up the oil until hot.

  • Fry the fish until both sides are golden.

  • Put them to one side, tilt the wok and put in the chili puree.

  • When it starts to bubble, return the wok back to the original position and push the fish back.

  • Add soy sauce, rice wine or sherry, onion, ginger root, garlic and a little stock of about 1/2 cup.

  • At the same time, add the bean curd taken from the stock and cook with the fish for about 10 minutes.

  • Now pick out the fish with chop-sticks and place them on a serving dish.

  • Then quickly mix the cornflour with a little cold water and add to the wok to make a smooth sauce with the bean curd.

  • Pour it all over the fish and serve hot.

 

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