Fish with Bean Curd


Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


Both red and white bean curd are used for this dish and any kind of fresh fish can be treated in the same manner. The fish is put on a dish and covered with a mixture of both red and white misso, meering, saké and sugar, and left to soak in this marinade for 3 days. It is then removed from the misso and other ingredients and baked and served plain.