Fish With Olives And Bean Curd

Recipe Ingredients

4 tablespoons	60ml	Peanut oil
1 teaspoon	5ml	Salt
2 lbs	908g / 32oz	Fish fillets - cut 1" square pieces
		(whitefish - cod, salmon or a mixture)
1/3 cup	78ml	Chinese dried olives - (lam see)
1/4 lb	113g / 4oz	Bean cake - deep fried
		Sauce
4		Fresh ginger root - cut julienne
2 tablespoons	30ml	Light soy sauce
2 teaspoons	10ml	Dry sherry or Chinese rice wine
		Garnish
2		Green onions - chopped
1 tablespoon	15ml	Coarsely-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.

Source:
Jeff Smith

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