Tuesday, October 09, 2007

"St. Peter's Fish and Bean Curd in Oriental Sauce"

  • cooking oil for frying
  • 2 small squares of bean curd (tokwa)
  • 4 small pcs, about a kilo in weight, of St. Peter's fish (tilapia)
  • salt
  • flour, for dusting the fish
  • a thumb size ginger
  • 3 cloves garlic
  • 2 large (100 grams) red onion
  • 2 tbsps salted black beans, drained
  • 2-3 stalks leeks
  • 1 small (100 grams) carrot
  • 1 tsp sesame oil
  • 4 tbsps of oyster sauce
  • 1 tsp ground black pepper
  • 1-1/2 cup of water
  • 2 tbsps flour or cornstarch


Clean the fish. Drain well. Rub with salt. Stand for several minutes.

Heat thoroughly the oil in a pan. Cut bean curd into four. Fry until golden brown on both sides. Cut into small chunks. Set aside.

Meanwhile, Diagonally cut the leeks into half-inch length. Slice the carrot into sticks. Chop the onion and salted black beans. Mince finely the ginger and garlic.

Sprinkle lightly the fish with flour. Fry. Set aside.

Meanwhile, combine the last-five ingredients in a small bowl. Mix well. Set aside.

In a separate pan, I used a wok, put oil from frying the fish about 2-3 tablespoons. Saute garlic and ginger until fragrant only (do not brown). Follow with onion and salted black beans. Saute for 30 seconds. Add carrot. Stir-fry for a few seconds. Put back the fried tilapia and tokwa. Pour the mixture. Bring to boil (add a little water if the sauce becomes too thick). Sprinkle the leeks on top. Cover. Let it sit for a minute.

Serve immediately.

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