Fillet Ofu Recipes

CHINESE STEAMED WHITE FISH FILLET WITH TOFU (CANTONESE STYLE)

Steps:

• Bring about 1 1/2 inches of water to boil in a pot fitted with a steamer basket.
• In a large bowl, stir together the chile, garlic, ginger, and black bean sauce. Stir in dark and white soy sauces, vegetable oil, sugar, and white pepper. In a small cup, mix together the cornstarch and water. Stir into the sauce. Cut fish fillets into thin strips, add to bowl, and coat well.
• When water in steamer has reached a boil, carefully place the tofu cubes in a single layer in the basket, and steam, covered, for 2 minutes. Place the fish strips on top of the tofu; cover and steam for another 3 minutes.
• Remove and garnish with chopped green onion. Serve with steamed white rice and stir-fried or steamed Asian vegetables.

FILLETS OF SOLE PAVILLON

Steps:

• Preheat the oven to 400 degrees.
• Run the fingers lengthwise down the center of each fillet. There may be a tiny bone line at the end near the center base of each fillet. If there is, use a small paring knife and cut on either side of this boneline to remove it. Arrange the fillet halves skinned side up on a flat surface.
• Split each fillet down the center lengthwise.
• Rub the bottom of a baking dish with one teaspoon of the butter. Scatter the shallots over it. Scatter the mushrooms over the dish and arrange the tomatoes evenly over the mushrooms. Sprinkle with salt and pepper.
• Fold each piece of fillet in half. Arrange the folded fillet pieces neatly and compactly in one layer over the tomatoes. Sprinkle with salt and pepper. Pour the wine over all. Cover closely with a round of wax paper.
• Place the baking dish on top of the stove and bring to the simmer.
• Place in the oven and bake five minutes.
• Using a spatula, transfer the pieces of fillet to a warm ovenproof serving dish. Cover with foil and keep warm.
• Bring the pan sauce with the mushroom slices to the boil. Add the fish stock. Cook down over high heat until reduced to about one and one-half cups. Stir in the veloute.
• Add three-quarters cup of the cream and bring to the boil. Cook, stirring, about five minutes. Off heat, swirl in the remaining two tablespoons of butter. Add the parsley.
• Whip the remaining one-quarter cup of heavy cream until it holds peaks but is not stiff. Beat in the egg yolk. Add six tablespoons of the whipped cream mixture to the sauce. Discard the rest (it is almost impossible to whip less than one-quarter cup of cream).
• Preheat the broiler to high.
• Spoon the sauce over the fish fillets. Place under the broiler and leave the door open. Let stand under the broiler heat about two or three minutes until golden brown and bubbling on top.

FILLET O'TOFU

Steps:

• Slice the tofu into four even slices.
• Wrap each slice in a paper towel and place on a cookie sheet. Top with another cookie sheet and a 28 oz can of tomatoes (or similar weight). Let sit for 1 hour.
• Combine vinegar, Worcestershire sauce and hot sauce. Marinate tofu sauce in this, 15 minutes per side.
• Heat the oil in a skillet over medium high heat.
• Drain tofu slices on paper towels. Dredge in flour, then coat the slices with a thin coat of beaten egg.
• Gently slide the slices into the hot oil, cook for 2 minutes, carefully turn the slices over and cook another 2 minutes. Gently move to serving plate.