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Fish With Olives And Bean Curd

The heavy sweet flavor of dried Chinese olives gives this dish a most interesting richness.

Cuisine: Chinese
Type: Chicken, Fish, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

4 tablespoons 60mlPeanut oil
1 teaspoon 5mlSalt
2 lbs 908g / 32ozFish fillets - cut 1" square pieces
  (whitefish - cod, salmon or a mixture)
1/3 cup 78mlChinese dried olives - (lam see)
1/4 lb 113g / 4ozBean cake - deep fried
4   Fresh ginger root - cut julienne
2 tablespoons 30mlLight soy sauce
2 teaspoons 10mlDry sherry or Chinese rice wine
2   Green onions - chopped
1 tablespoon 15mlCoarsely-chopped Chinese parsley
  (or 1 tbs chopped cilantro)

Recipe Instructions

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

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

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.

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

Jeff Smith


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