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Fish With Olives And Bean Curd

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, B3, B6, B9, H, C, D, E
MineralsSelenium, Zinc, Natrium, Iodine, Fluorine, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Peanut oil

  2. 1 teaspoon 5ml Salt

  3. 2 lbs 908g / 32oz Fish fillets - cut 1" square pieces

  4. (whitefish - cod, salmon or a mixture)

  5. 1/3 cup 78ml Chinese dried olives - (lam see)

  6. 1/4 lb 113g / 4oz Bean cake - deep fried

  7. Sauce

  8. 4 Fresh ginger root - cut julienne

  9. 2 tablespoons 30ml Light soy sauce

  10. 2 teaspoons 10ml Dry sherry or Chinese rice wine

  11. Garnish

  12. 2 Green onions - chopped

  13. 1 tablespoon 15ml Coarsely-chopped Chinese parsley

  14. (or 1 tbs chopped cilantro)

Instructions Jump to Ingredients ↑

  1. Soak the dried olives in water for 2 hours, drain, rinse in fresh water and drain again.

  2. Heat a wok and add the oil and salt. Stir-fry the fish fillets for a few minutes.

  3. 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.

  4. Garnish with the green onions and Chinese parsley. This recipe serves 4 to 6.

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