Crispy Blue Eye Marinated in Red Bean Curd

Preparation info
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By Neil Perry

Published 2008

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I love this really interesting flavour. At the restaurant we’ve used red bean curd to marinate quail, pigeon, chicken and prawns, as well as this blue eye dish. The taste is as close to blue cheese as the Chinese get; in combination with five-spice powder, the flavour is interestingly complex and delicious. It’s also easy to make and would fit into your first shared table perfectly to show off your great Asian cooking skills.