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Braised Fish Steaks With Bean Curd |
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Serves: 4
Print this Recipe
1 fish (2 pounds)
2 bean curd cakes
1 stalk scallions
2 or 3 slices fresh ginger root
4 to 5 tablespoons oil
1 tablespoon soy sauce
2 tablespoons sherry
1/2 cup water
1/2 teaspoon salt
1. Cut fish crosswise into 2 to 3 inch steaks. Wipe dry.
2. Cut each bean curd cake in 9 cubes; cut scallion in 1-inch sections. Mince ginger root.
3. Heat oil until nearly smoking. Brown fish steaks quickly on both sides.
4. Add soy sauce, sherry, water, salt, minced ginger root and scallion. Bring to a boil; then simmer, covered, 10 minutes.
5. Add bean curd cubes. Simmer, covered, until fish is done (5 to 10 minutes more).
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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