Fish With Olives And Bean Curd Recipe - Cooking Index
Fish With Olives And Bean Curd Recipe - Cooking Index
The heavy sweet flavor of dried Chinese olives gives this dish a most interesting richness.
Cuisine: Chinese| 4 tablespoons | Peanut oil | |
| 1 teaspoon | Salt | |
| 2 lbs | Fish fillets - cut 1" square pieces | |
| (whitefish - cod, salmon or a mixture) | ||
| 1/3 cup | Chinese dried olives - (lam see) | |
| 1/4 lb | Bean cake - deep fried | |
| Sauce | ||
| 4 x | Fresh ginger root - cut julienne | |
| 2 tablespoons | Light soy sauce | |
| 2 teaspoons | Dry sherry or Chinese rice wine | |
| Garnish | ||
| 2 | Green onions - chopped | |
| 1 tablespoon | Coarsely-chopped Chinese parsley | |
| (or 1 tbs chopped cilantro) |
Soak the dried olives in water for 2 hours, drain, rinse in fresh water and drain again.
Heat a wok and add the oil and salt. Stir-fry the fish fillets for a few minutes.
Add the sauce mixture and stir until hot. Add the drained olives and deep-fried bean curd, cover and cook a few more moments, stirring occasionally.
Garnish with the green onions and Chinese parsley. This recipe serves 4 to 6.
Source:
Jeff Smith
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