Fish With Olives And Bean Curd

Course : Chinese
Serves: 4
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4 tablespoons peanut oil
1 teaspoon salt
2 pounds fish fillets -- cut 1 inch square pieces (whitefish -- cod, salmon or a mixture)
1/3 cup Chinese dried olives -- (lam see)
1/4 pound bean cake -- deep fried
--- sauce ---
4 slices fresh ginger root -- cut julienne
2 tablespoons light soy sauce
2 teaspoons dry sherry or Chinese rice wine
--- garnish ---
2 medium green onions -- chopped
1 tablespoon coarsely-chopped Chinese parsley (or 1 tbs chopped cilantro)

Preparation / Directions:

Soak the dried olives in water for 2 hours, drain, rinse in fresh water and drain again. Heat a wok and add the oil and salt. Stir-fry the fish fillets for a few minutes. Add the sauce mixture and stir until hot. Add the drained olives and deep-fried bean curd, cover and cook a few more moments, stirring occasionally. Garnish with the green onions and Chinese parsley. This recipe serves 4 to 6. Comments: The heavy sweet flavor of dried Chinese olives gives this dish a most interesting richness.

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