Braised fish with bean curd puff and bean paste

Whipped up this simple dish for dinner  -  braised fish with bean curd puff and bean paste, bean curd puff is one of my favourites in any form.  It's simply delicious when it's steeped in the bean paste sauce.......

Recipe for Braised fish with bean curd puff and bean paste

Ingredients

220 gm Red Snapper block

150 gm Bean Curd Puff - cut into half

3  Tsp Black Bean

2  Tsp  Bean Paste ( Tau Cheong)

10 gm young ginger  - chopped

10 gm garlic - chopped

1  Tsp Oyster sauce

1/2  Tsp Dark soya sauce

1  Tsp Light soya sauce

1  Tsp Salt

1  Tsp Sugar

1.1/2  cups water

1.1/2  Tsp Cornflour mixed with 3 Tbsp water

1.1/2 Tbsp oil for frying

Garnishing  -  Sliced red chilly and chopped spring onions

Preparation

Marinate the fish block with some salt, set aside

Heat up the pan with oil and when it's hot

pat dry the fish and lightly fry on both sides, dish out

Saute the chopped garlic, ginger, black beans

and bean paste till fragrant

Add in the 1.1/2 cups of water

together with the oyster sauce, salt, sugar

and light soya sauce

Bring to the boil and add in the cut bean curd puffs

Add in the prefried fish block and let it simmer for a while

(the bean curd puffs are very absorbent)

Thicken the gravy with the cornflour mixture

Add salt to taste, dish out

Garnish with sliced chillies and chopped spring onions

Serve