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Vegetarian "Faux" Fish




Source of Recipe


Martin Yan


List of Ingredients




For the Filling


a.. 1 x 14 oz package firm tofu, drained
b.. 1 tbsp vegetable oil
c.. 1 tbsp minced garlic
d.. 4 water chestnuts, diced, finely
e.. 2 tbsp cornstarch
f.. 2 tsp vegetarian oyster-flavoured sauce
g.. 1 tsp sesame oil
h.. 1 tsp toasted sesame seeds
i.. 1/4 tsp salt

For the Seasonings


a.. 1/3 cup water
b.. 2 tbsp soy sauce
c.. 1 tbsp dark soy sauce
d.. 1 tbsp Chinese black vinegar or 1 tbsp balsamic vinegar
e.. 1 tbsp vegetarian oyster-flavoured sauce
f.. 2 tsp sugar

For the Dish


a.. 2 piece large round bean curd sheets
b.. 2 sheet Japanese seaweed, (nori)
c.. 1/4 tsp salt
d.. 1 tbsp flour, dissolved in 1 tablespoon water
e.. 1 tbsp vegetable oil
f.. 4 fresh shiitake mushroom, stems removed, caps, sliced, thinly
g.. 1/4 cup thinly sliced carrot, strips
h.. 1/4 cup thinly sliced snow peas, strips
i.. 1/3 cup thinly sliced bamboo, shoots
j.. 1 green onion, trimmed, and, cut into 2-inch lengths
k.. 2 tsp cornstarch, dissolved in 1 tablespoon water

Recipe



For the Filling
1.. Mash the tofu and place it in a clean towel. Gather the towel around the tofu and squeeze firmly to remove the excess liquid from the tofu.


2.. Heat a wok over high heat until hot. Add 1 tablespoon vegetable oil and swirl to coat the sides.


3.. Add the garlic and cook, stirring, until fragrant, about 10 seconds. Add the tofu, water chestnuts, cornstarch, oyster-flavored sauce, sesame oil, sesame seeds and salt. Cook, stirring, until the flavors are blended and the mixture is lightly thickened, about 2 minutes. Remove and cool to room temperature.


For the Seasonings
1.. Stir the water, soy sauces, vinegar, oyster-flavored sauce and sugar together in a small bowl until the sugar is dissolved.


For the Dish
1.. Rinse the bean curd sheets under cold water, drain and cover with a damp towel to prevent them from drying out. Cut two approximately 12-inch squares from each bean curd sheet. Center one nori sheet over each square of bean curd sheet. (The bean curd sheet should extend about 2 inches from each side of the nori sheet.) Divide the filling between the two nori sheets, molding each batch of filling into a fish shape about as wide as the nori sheet. Starting at the bottom, roll the filling up in the bean curd and nori sheets, maintaining the shape of the fish as you do. Moisten the top edge of the bean curd sheet with some of the flour paste and press lightly to seal. Tuck the bean curd sheet that extends from the 'head' of the fish underneath the fish; make a 'tail' from the bean curd sheet at the other end of the fish by scoring it with a knife. Sprinkle "fish' skin with salt.


2.. Heat a medium skillet over high heat until hot. Add 1 tablespoon vegetable oil and swirl to coat the bottom. Slip the tofu 'fish' into the pan and pan-fry, turning once, until golden brown, about 2 minutes per side.


3.. Transfer the fish to a cutting board. Add the mushrooms and carrot to the skillet and cook, stirring, for 2 minutes. Add the snow peas, bamboo shoots and green onion. Cook, stirring for 1 minute.


4.. Pour the seasonings into the skillet and bring to a boil. Pour in the dissolved cornstarch and cook until the sauce boils and thickens, 30 seconds to 1 minute. Pour the sauce onto a serving plate. Cut the tofu fish into 1-inch slices with a sharp knife and slide them onto the sauce carefully to retain their shape.


Yield: 4 servings