Title: Garoupa Casserole
Categories: Fish Chinese Casserole
Yield: 1 Servings

4		Pieces garoupa fillet
		[grouper;
		Each piece 1/4 lb]
1		Chicken egg
1/2		[head of Chinese] cabbage
		Some green bean threads
3		Pieces bean curd
		[each piece 1/4 lb]
6	c	Fine stock
		Cornstarch and peanut oil
		(a)
2	tb	Light soy sauce.
1	ds	Sesame oil
1	ds	Pepper powder
		(b)
1	tb	Wine
2	tb	Light soy
1	ts	Sugar
1	ds	Sesame oil

Skin the garoupa fillet, remove bones, cut it into large serving pieces, mix them well with the (a) and marinate them for a while.

(1) Wash the Tientsin cabbage (ca?i nhu'n) clean, scald it until soft, drain and cut it into about 3 inch long. Soak green bean threads (bu'n ta`u) in hot water for a while and shear them into 10cm lengths, cut each piece of beancurd in three.

(2) Heating peanut oil, dip the fish pieces evenly in the beaten egg juice, coat them with cornstarch and deep-fry them in boiling oil until golden yellow.

(3) Put cabbage and fish in turn into a pot, pour fine stock in, add the (b), stir well, bring them to boil [and simmer] for about 15 minutes, sprinkle a dash of boiled peanut oil in and serve them in the pot.

http://mercury.sfsu.edu/~tuyet/Soup.html

From: Michael Loo Date: 24 Dec 96 National Cooking Echo Ä

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