Fish Fillet And Tofu With Oyster Sauce Recipe

INGREDIENTS:

• ½ kilo fish fillet, cut into bite-size pieces
• ¼ kilo firm tofu, cut into 3/4-inch tiles
• 1 sachet 8 g seasoning granules
• 1 cup all-purpose flour
• 1 cup water
• 1 pc thumb-size ginger, julienned
• 1 pc small onion, julienned
• 6 tbsp oyster sauce
• 2 tbsp cornstarch, dissolved in 3 tbsp water
• 1 tbsp toasted sesame seeds
• ¼ tsp freshly ground pepper
• 1 tsp sesame oil
• 1 head garlic, minced
• 2 stalks scallions, biased
• 2 liters vegetable oil

INSTRUCTIONS:

1. Season fish with seasoning granules and toss in flour. Preheat oil and deep fry fish for 2-3 minutes until golden brown. Transfer into a rack to drain excess oil.
2. Fry tofu in the same oil for 2-3minutes until golden brown. Transfer into a rack to drain excess oil. Cut tofu into bite-size pieces.
3. Remove oil from the wok leaving 2 tbsp of oil. Sauté garlic, ginger and onion for 2 minutes. Pour water and bring to simmer. Add oyster sauce and pepper. Stir in cornstarch and water mixture to thicken the sauce.
4. Add fish, tofu, sesame oil and scallions. Cook for another minute. Transfer into a serving plate, garnish with sesame seeds and kinchay and serve.

Source: Kusina 101

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