FISH AND BEAN-CURD CASSEROLE

Serves 4–6.

Preparation & cooking time: about 35–40 mins.

This dish is light and delicious – low in calories, high in protein.

450g (1lb) firm white fish steak (cod, haddock or monkfish)

1 egg, beaten

2 tablespoons plain flour mixed with 1 tablespoon water

4–5 small dried Chinese mushrooms, soaked (see Glossary)

2 cakes bean-curd oil for deep-frying

a few lettuce or Chinese leaves

about 300ml (½ pint) stock or water

1 teaspoon salt

1 teaspoon soft brown sugar

1 tablespoon light soy sauce

1 tablespoon Chinese rice wine

4–5 small bits fresh ginger root

2 spring onions, cut into short sections fresh coriander leaves to garnish

Cut each fish steak into several small chunks. Coat each piece with egg and flour.

Squeeze dry the mushrooms, discard any hard stalks. Cut them in half if large, leave them whole if small. Cut each cake of bean-curd into 16 pieces.

Heat the oil in a wok or deep-fryer and fry the bean-curd pieces for 3–4 minutes or until golden, remove and drain. Deep-fry the fish pieces in the same oil for 3–4 minutes or until golden, remove and drain.

Line a casserole with the lettuce or Chinese leaves, add about 3–4tablespoons stock or water. Place the bean-curd and fish pieces in the casserole, add the mushrooms, seasonings and the remaining stock, bring to the boil over a high heat, then reduce the heat and braise under cover for 10– 15 minutes. Serve hot, garnished with sprigs of coriander leaves.

hancheng

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