-
Cut the heads off the fish
and remove the backbone.
-
Crush the garlic, cut it
and the ginger root into small pieces.
-
Cut the spring onion
(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 the oil until hot.
-
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 cornflour 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.