Serves: 4
Total Calories: 111

1 frozen fish filet, , (2 pounds)
1 or 2 slice fresh ginger root
1 stalk scallion
2 bean curd, cakes
oil for deep-frying
4 tablespoons oils
1/4 teaspoon salt
1 tablespoon oil
1/4 teaspoon salt
1 cup water
1 1/2 teaspoons cornstarch
1 teaspoon sugar
1 teaspoon soy sauce
1 teaspoon sherry
dash pepper
3 tablespoons water

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.

Nutritional Facts:

Serves: 4
Total Calories: 111
Calories from Fat: 80

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Fish
Basic Braised Soy Fish
Basic Deep-Fried Fish, In Pieces
Basic Deep-Fried Fish, In Pieces: Coatings I
Basic Deep-Fried Fish, In Pieces: Coatings II
Basic Deep-Fried Fish, Whole
Basic Deep-Fried Fish, Whole: Coatings
Basic Fishballs
Basic Steamed Fish
Braised Bitter Melon Stuffed With Minced Fish
Braised Carp In Chicken Fat I
Braised Carp In Chicken Fat II
Braised Fish Steaks And Vegetables
Braised Fish Steaks With Bean Curd
Braised Fish Stuffed With Pork
Braised Fish With Deep-Fried Bean Curd
Braised Soy Fish With Mushrooms And Bamboo Shoots I
Braised Soy Fish With Mushrooms And Bamboo Shoots II
Braised Soy Fish With Oyster Sauce
Braised Soy Fish With Red Dates
Clear-Simmered Fish I
Clear-Simmered Fish II
Clear-Simmered Fish III
Deep-Fried Bean Curd Stuffed With Minced Fish
Deep-Fried Fillets With Egg Whites
Deep-Fried Fish Fillets With Vinegar Sauce
Deep-Fried Fish Rolls With Almonds
Deep-Fried Fish Rolls With Ham And Spanish
Deep-Fried Fish Rolls With Pork
Deep-Fried Fish Sections With Vegetables
Deep-Fried Fish Squares, Szechwan Style
Deep-Fried Fish With Vegetables
Deep-Fried Fishballs And Chinese Cabbage
Deep-Fried Marinated Fish Fillets With Sesame Seeds
Deep-Fried Marinated Fish, In Pieces
Deep-Fried Marinated Sweet-and-Pungent Fish, Whole
Deep-Fried Small Marinated Fish
Deep-Fried Sweet-and-Pungent Fish, Shanghai Style
Fishball Mixture A
Fishball Mixture B
Fishball Mixture C
Fishball Mixture D
Pan-Fried Fish Cakes
Pan-Fried Fish Fillets With Eggs
Pan-Fried Fish Fillets With Pineapple
Pan-Fried Marinated Fish Steaks
Pan-Fried Stuffed Fish Skin
Pan-Fried Sweet-and-Pungent Fish
Pan-Fried Sweet-and-Pungent Fish Steaks
Red-Simmered Fish
Simple Pan-Fried Fish
Steamed Dried Fish
Steamed Fish Topping: Basic
Steamed Fish Topping: Black Bean Sauce I
Steamed Fish Topping: Black Bean Sauce II
Steamed Fish Topping: Brown Bean Sauce I
Steamed Fish Topping: Brown Bean Sauce II
Steamed Fish Topping: Dried Olives
Steamed Fish Topping: Ham
Steamed Fish Topping: Lily Buds I
Steamed Fish Topping: Lily Buds II
Steamed Fish Topping: Mushrooms I
Steamed Fish Topping: Mushrooms II
Steamed Fish Topping: Mushrooms III
Steamed Fish Topping: Shrimp Sauce
Steamed Fish Topping: Tea Melon
Steamed Fish With Subgum Ginger
Steamed Fishballs
Steamed Whitefish Steak
Stir-Fried Fish And Bean Sprouts
Stir-Fried Fish With Lily Buds
Stir-Fried Fish With Vegetables
Stir-Fried Minced Fish and Chinese Turnip