BRAISED FISH WITH DEEP-FRIED BEAN CURD
Number Of Ingredients 16
Steps:
- 1. Have fish cleaned and scaled, but left whole. Rinse in cold water. Dry well, inside and out, with paper toweling and score on both sides. Sprinkle fish with the salt and let stand 10 minutes. Then coat lightly with flour. 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 until light golden. Drain on paper toweling. 4. Heat the second quantity of oil until nearly smoking. Add salt, then fish brown well on each side (about 3 minutes). Remove from pan. 5. Heat remaining oil. Add remaining salt, along with shredded ginger root, and stir-fry a few times. Add water and bring to a boil. 6. Add fish and bean curd. Top with scallion sections and simmer, covered, about 10 to 15 minutes. Meanwhile, in a cup, blend cornstarch, sugar, soy sauce, sherry, pepper and remaining water to a paste. 7. Transfer fish and bean curd to a warm serving platter, leaving liquids in pan. Stir in cornstarch paste, to thicken. Pour sauce over fish and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
QUICK-BRAISED FISH FILLETS IN BLACK BEAN SAUCE
When you don't have the time, energy, or inclination to braise a whole fish, try this simpler, faster version; the flavors are much the same. Serve this over rice.
Yield makes 4 servings
Number Of Ingredients 12
Steps:
- Pour about 1/8 inch of oil into a wide, deep skillet, preferably nonstick. Place over medium-high heat. Soak the beans in the wine. Mix the flour with enough water to make a paste the consistency of sour cream. Season the fish with salt and pepper.
- When the oil is hot-it will shimmer, and a pinch of flour tossed into it will sizzle-coat the fillets with the batter and brown them quickly, about 2 minutes per side.You may have to work in batches; do not crowd the fish. As you finish browning, transfer it to a plate. Turn off the heat and let the pan cool down a bit, then discard the oil and wipe out the pan.
- Put 2 tablespoons oil in the pan and turn the heat to high. A minute later, add the ginger, garlic, and scallions and cook, stirring, for about 30 seconds. Add the onion and cook, stirring occasionally, for about 2 minutes, just until it begins to soften. Turn the heat to medium and add the tomatoes and the black beans and their liquid. Cook, stirring occasionally, for about 5 minutes, just until the tomatoes begin to break up.
- Return the fish to the pan (now it's okay to crowd) and continue to cook until it is done, about 5 minutes more (a thin-bladed knife inserted into the center will meet little resistance). Taste and add soy sauce if the dish is not salty enough; serve the fillets with the sauce over rice.
BRAISED FISH, POT-ROAST-STYLE
Provided by Mark Bittman
Categories brunch, dinner, lunch, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put the olive oil in a Dutch oven over medium-high heat. When it is hot, sprinkle the fish with salt and pepper, and add it to the pot. Cook, undisturbed, until it is well browned, 5 or 6 minutes. (If you're using halibut fillet, and it has skin, brown the nonskin side.) Transfer it to a plate, browned side up.
- Add the onion, thyme, saffron, carrots, fennel and potatoes; sprinkle with salt and pepper. Cook, stirring occasionally until the onion begins to soften, about 5 minutes. Add the tomato paste and smoked paprika, and cook, stirring, until the tomato paste darkens a bit, 2 or 3 minutes. Add the wine, scraping up any browned bits from the bottom of the pot, and let it bubble away until it almost disappears.
- Add the stock, bring to a boil and let it bubble vigorously until the liquid reduces by about a third, about 10 minutes. Adjust the heat so the mixture simmers; when the vegetables are nearly tender - about 10 minutes later - nestle the fish, browned side up, among the vegetables; keep the browned crust above the liquid. Cook, undisturbed, until the fish and vegetables are tender, 10 to 15 minutes.
- Transfer the fish to a cutting board, and divide the vegetables among shallow bowls. Slice the fish and put it on top of the vegetables. Taste the cooking liquid, and adjust the seasoning; ladle it over all, garnish with the parsley and serve.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 11 grams, Carbohydrate 40 grams, Fat 15 grams, Fiber 7 grams, Protein 45 grams, SaturatedFat 3 grams, Sodium 1472 milligrams, Sugar 10 grams
DEEP-FRIED BEAN CURD WITH OYSTER SAUCE
Provided by Robert Farrar Capon
Categories dinner, one pot, main course, side dish
Time 25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a wok, heat the oil for deep frying to 375 degrees, or until a piece of scallion placed in the oil bubbles and sizzles rapidly. Pat the tofu cubes dry with a paper towel. Fry the cubes in the oil for about 5 minutes, or until they are golden brown. Drain on paper towels and set aside. When the cubes are cool, cut each one in half.
- Pour off the frying oil from the wok. Over high heat, add the peanut oil to the wok, then the garlic and brown bean sauce, and stir-fry for 30 seconds. Add the fried bean curd pieces, the water and the bok choy and bring to a boil. Cover the wok, lower the heat and simmer for 5 minutes. Uncover, raise the heat, add the sake or sherry, the sugar and as much of the cornstarch mixture as is needed to thicken the dish, stirring constantly. Add the oyster sauce and scallions and mix well. Garnish with coriander and serve with plain boiled rice.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 40 grams, Carbohydrate 12 grams, Fat 46 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 194 milligrams, Sugar 3 grams, TransFat 0 grams
DEEP-FRIED BEAN CURD STUFFED WITH MINCED FISH
Number Of Ingredients 6
Steps:
- 1. Shell and devein shrimp. Mince or grind together with fish. 2. Add egg white and salt and knead well to blend thoroughly. Divide in 16 parts, forming each into a ball. Then toss each ball hard against a cutting board, or other solid surface, 15 to 20 times. (This will remove the air.) 3. Cut each bean curd cake diagonally in 4 separate triangles. On one cut surface of each triangle, cut a pocket by starting near the apex and making a slit running 3/4 of the way down. (Do not cut clear through bean curd triangle.) 4. Stuff a fishball into each slit or pocket, flattening and shaping fish to fit. Meanwhile heat oil. 5. Add bean curd triangles, a few at a time, and deep-fry until golden (3 to 5 minutes). Drain on paper toweling and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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- Using paper towels, pat the fish thoroughly dry. Wrap the fish in fresh paper towels while you prepare the rest of the ingredients. The goal is to make the fish as dry as absolutely possible. Use a sharp knife to score both sides of the fish three times.
- Once the prep work is done, unwrap the fish and dust it with a thin, even layer of cornstarch on both sides. This step will help keep the skin in tact during pan-frying.
- Heat the wok until it starts to smoke, and immediately add the oil and ginger slices. Reduce the heat to medium. Once the ginger slices start to brown, remove them from the wok and set aside. Carefully lay the fish in the wok, and DO EVERYTHING IN YOUR POWER NOT TO MOVE OR TOUCH THE FISH for the next 5 minutes. You can tilt the wok around so the oil glides around to evenly brown the fish.
- After 5 minutes, shake the wok slightly to see if the fish has seared enough to stop sticking to the wok. This is when you can carefully flip the fish over and do the same process for the other side.
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