Fish with Eggplant and Bean Curd Puff Recipes

Ingredients :

375g grass carp

450g eggplant

8 bean curd puff

1 leek (sectioned)

2 tsp salted yellow bean paste

2 slices ginger

chili shreds

2 tsp wine

Marinade

1/2 tsp salt

2 tsp ginger juice

2 tsp wine

Sauce

1 tsp light soy sauce

1 tsp oyster sauce

1/2 tsp granulated sugar

3/4 tsp caltrop starch

2 tbsp water

1/2 tsp sesame oil

Method :

1. Scale grass crap. Wash and wipe dry. Add marinade.

2. Wash eggplant. Cut into slanted rhombus pieces. Soak in water.

3. Wash bean curd puff with warm water. Halve. Mix slated yellow bean paste with some lukewarm water.

4. Heat 1 tbsp of oil. Sauté ginger slices. Add pinch of caltrop starch onto grass carp. Put into wok and fry until both sides become golden. Remove. Then add 1 tbsp of oil. Add salted yellow bean paste and leek. Sauté. Then add eggplant and grass carp. Sizzle wine. Add bean curd puff and 1/2 cup of water. Cook until the ingredients are tender. Add chili shreds and stir in sauce. Dish up.

Serves 2 - 4

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