Braised Fish Steaks With Bean Curd Recipes

FISH STEAKS BRAISED WITH BELL PEPPERS, OLIVES, AND LEMONS

Steps:

• Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat. Add onion and bell pepper. Sauté until onion is translucent, about 12 minutes. Add garlic and stir 1 minute. Add olives, lemons, and wine and bring to boil.
• Meanwhile, heat 2 tablespoons olive oil in heavy large skillet over high heat. Sprinkle fish steaks with salt and pepper. Add to skillet and sauté until first side browns, about 2 minutes.
• Turn fish over. Add bell pepper mixture and juices; add parsley. Reduce heat to medium; simmer uncovered until fish is just opaque in center, about 5 minutes. Season with salt and pepper.
• Divide fish and sauce among shallow bowls; drizzle with extra-virgin olive oil.

QUICK-BRAISED FISH FILLETS IN BLACK BEAN SAUCE

Steps:

• Pour about 1/8 inch of oil into a wide, deep skillet, preferably nonstick. Place over medium-high heat. Soak the beans in the wine. Mix the flour with enough water to make a paste the consistency of sour cream. Season the fish with salt and pepper.
• When the oil is hot-it will shimmer, and a pinch of flour tossed into it will sizzle-coat the fillets with the batter and brown them quickly, about 2 minutes per side.You may have to work in batches; do not crowd the fish. As you finish browning, transfer it to a plate. Turn off the heat and let the pan cool down a bit, then discard the oil and wipe out the pan.
• Put 2 tablespoons oil in the pan and turn the heat to high. A minute later, add the ginger, garlic, and scallions and cook, stirring, for about 30 seconds. Add the onion and cook, stirring occasionally, for about 2 minutes, just until it begins to soften. Turn the heat to medium and add the tomatoes and the black beans and their liquid. Cook, stirring occasionally, for about 5 minutes, just until the tomatoes begin to break up.
• Return the fish to the pan (now it's okay to crowd) and continue to cook until it is done, about 5 minutes more (a thin-bladed knife inserted into the center will meet little resistance). Taste and add soy sauce if the dish is not salty enough; serve the fillets with the sauce over rice.

BRAISED FISH STEAKS WITH BEAN CURD

Steps:

• 1. Cut fish crosswise into 2 to 3 inch steaks. Wipe dry. 2. Cut each bean curd cake in 9 cubes cut scallion in 1-inch sections. Mince ginger root. 3. Heat oil until nearly smoking. Brown fish steaks quickly on both sides. 4. Add soy sauce, sherry, water, salt, minced ginger root and scallion. Bring to a boil then simmer, covered, 10 minutes. 5. Add bean curd cubes. Simmer, covered, until fish is done (5 to 10 minutes more). The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.