FISH & TOFU IN YELLOW BEAN SAUCE
200 grams fish fillet, cut into batonettes
1/2 tsp. salt
1/4 tsp. pepper
2 tbsps. rice wine
1 tsp. soy sauce
3 tbsps. cornstarch
1 pack tofu, cut into batonettes and fried
1 tbsp. sesame oil
1 tbsp. yellow beans, washed
1 tbsp. oyster sauce
3/4 tbsp. brown sugar
1/2 tbsp. soy sauce
1/3 cup stock
2 tbsps. chopped kinchay
1/2 tbsp. cornstarch, dispersed in
2 tbsps. water
Marinate fish in soy sauce, wine,
salt and pepper for a few minutes.
Dredge seasoned fish in cornstarch and deep-fry until golden
brown in color. Set aside together with the fried tofu.
In a pan, saute yellow beans in oil for a few seconds. Blend in
oyster sauce, sugar, soy sauce and stock.
Bring to a boil. Add in kinchay and thicken with cornstarch slurry.
Toss in fish and tofu. Mix well until fish and tofu pieces are evenly
glazed with the sauce. Serves 2.
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