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Fish and Bean Curd Casserole
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: Simple and Delicious Chinese Cooking; HP Books
| 1 lb | cod, haddock, or tilapia |
| 9 tblsp | flour |
| 3-4 | Chinese mushrooms |
| 8 oz | firm tofu |
| Oil for deep frying | |
| 1 tsp | salt |
| 1 tblsp | sugar |
| 1 tblsp | soy sauce |
| 1-2 tblsp | rice wine vinegar |
| 2 | green onions |
| 1 tblsp | shredded ginger |
| 1 cup | stock, (pork or chicken) |
Cut fish into 6 pieces. Coat with flour. Soak mushrooms. Rinse, squeeze dry, discard hard stems cut caps in half or quaters. Cut bean curd into 8 pieces. Heat oil in work over medium heat. Fry fish 5 minutes until golden. Drain. Fry bean curd until golden. Drain. Combine all in sandpot. Bring to boil. Cover, simmer 10 minutes. Garnish with coriander. 4-6 servings.
Rasa Malaysia dipping sauce: 2 tblsp hoisin sauce + 1/2 tsp sriracha sauce
Notes: Chiang mai 2014 very good
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