Name: Crispy Fish with Pan-fried Bean Curd
Yield: Serves 4
Cuisine: Chinese
Ingredients: 450 g (1 lb) fillets of red snapper, sea bass or any firm white-fleshed fish; 2 teaspoons Shaoxing rice wine or dry sherry; 2 tablespoons finely chopped spring onions, to garnish; 1 teaspoon Chinese black vinegar; 450 g (1 lb) soft bean curd; 1 tablespoon finely chopped fresh ginger; Cornflour, for dusting; 2 teaspoons salt; 1 teaspoon sugar; 2 teaspoons dark soy sauce; 1 tablespoon finely shredded fresh red chilli; 120 ml (4 fl oz) groundnut oil; 1 tablespoon finely chopped garlic; 2 teaspoons yellow bean sauce; 2 teaspoons light soy sauce

Preparation info

Serves
4

Appears in

Easy Family Dishes

By Ken Hom

Published 1998

About

This delectable dish is typical of what one would find at my mother’s dinner table. It is a winning combination of firm, crispy fish and silky-soft bean curd: nutritious, delicious and easy to make. For a working mother, such as my own, recipes like this are a godsend.

With the rice already cooking, my mother would quickly chop, dice and slice vegetables; cut up and marinate the fish; combine the essential garlic, ginger and spring onions. Finally, sauces were mixed in bowls. Once t