Pan-Fried Catfish Smothered With Bean Curd In Hot Bean Sauce

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SF Gate


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4 whole catfish (8 ounces, each), or 1 1/2 pounds fillets



3 tablespoons peanut or corn oil

1 teaspoon minced fresh ginger

1 1/2 teaspoons minced garlic

2 tablespoons chopped green onions

1 tablespoon hot bean paste

1 pound fresh bean curd, cut into 1/2-

inch cubes

1 1/2 tablespoons dark soy sauce

1 1/2 tablespoons rice wine or dry sherry

1/2 tablespoon sugar

1/3 cup chicken broth

1 teaspoon cornstarch mixed with 1 tablespoon water

1 tablespoon red wine vinegar

1 teaspoon Asian sesame oil

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