Title: Braised fish with deep-fried bean curd
 Categories: Fish
      Yield: 4 Servings
 
      1    (2-lb) fish
      1    Or
      2 sl Fresh ginger root
      1    Scallion stalk
      2    Cakes bean curd
           Oil for deep-frying
      4 tb Oil
    1/4 ts Salt
      1 tb Oil
    1/4 ts Salt
      1 c  Water
  1 1/2 ts Cornstarch
      1 ts Sugar
      1 ts Soy sauce
      1 ts Sherry
      1 ds Pepper
      3 tb Water
 
  1. Prepare fish as in steps 1 and 2 of "Basic Braised Soy Fish".
  
  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.
  
  From , ISBN 0-517-65870-4.