Shanghai Fish Rolled in Bean Curd

Name: Shanghai Fish Rolled in Bean Curd (Woo Jook Bau Yue)
Cuisine: China
Ingredients: 2 tablespoons cornstarch; 12 ounces fish fillet: sea bass, flounder, or sole; 1 tablespoon white vinegar; ¾ teaspoon sugar; 1 teaspoon shredded fresh ginger; 1 tablespoon white wine; 1½ teaspoons light soy sauce; 4 to 5 cups peanut oil; 1 teaspoon sesame oil; 3 slices of dried bean curd sheets, cut into pieces 6 inches square; Pinch of white pepper; ¼ teaspoon salt

Woo Jook Bau Yue

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

Ingredients

12 ounces fish fillet: sea bass, flounder, or sole

Asia
China
Shanghai
Fish course
Pescatarian

Method

Cut fillet into 3 equal portions. Soak in marinade for 10 minutes. Remove from marinade, then dust with cornstarch, and wrap in bean curd.
Heat a wok over high heat for 1 minute. Add peanut oil and heat to 350°F. Holding each bundle with a pair of chopsticks or tongs, lower into oil. Continue to hold with chopsticks until bean curd seals. The fish is ready when