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.