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Ingredients :
1/2 kg mackerel
2 scallions, white parts
2 clove garlic
2 slices ginger root, peeled
2 cakes bean curd
4 tablespoons cooking oil
2 tablespoons chili puree
1 tablespoon soy sauce
2 tablespoons rice wine
1 tablespoon cornstarch
1 1/2 cups stock
Salt to taste
Method :
Wash the fish, discard the head and
backbone. Crush and cut the garlic with the ginger root into small
pieces. Cut the scallion
(scallions) whites parts only into short lengths. Cut each bean curd into
about 10 pieces. Blanch them in boiling
water. Remove and soak them in
stock with salt. Heat up a wok with the oil until hot and fry the fish until both
sides are golden. Put them to one side, tilt
the wok and put in the chili puree. When it starts to bubble,
return the wok back to the original position and push the fish
back. Add soy sauce, rice wine
or sherry, onion, ginger root, garlic and a little stock of about
1/2 cup. At the same time, add the
bean curd taken from the stock and cook with the fish for about 10
minutes. Now pick out the fish with
chop-sticks and place them on a serving dish. Then quickly mix the
cornstarch with a little cold water and add to the wok to make a
smooth sauce with the bean curd. Pour it all over the fish and serve hot.
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