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Celtuce, Bean Curd, and Fish

Fish and Seafood

Celtuce, Bean Curd, and Fish
1 pound boneless and skinless cod or scrod
1 Tablespoon vegetable oil
1 onion, cut in half, then sliced stem to top
6 cloves garlic, peeled, then thinly sliced
6 to 10 Sichuan peppercorns
3 Tablespoons fermented black beans
1 pound soft doufu, sliced in half-inch slices
6 slices peeled fresh ginger
1 teaspoon salt
2 Tablespoons thin soy sauce
1 teaspoon Chinese rice vinegar
6 Tablespoons Chinese rice wine
10 large celtuce leaves
Preparation: 1. Cut the fish into four by four inches pieces and set them aside.
2. Heat oil in a large stove-top casserole and brown the onion, garlic, Sichuan pepper, and the fresh ginger for two minutes before adding the black beans. Stir-fry another minute, then add the salt, soy sauce, and rice vinegar, and simmer for one more minute.
3. Take two to four chopsticks and put them in several places around the pan, add the celtuce leaves in one layer, the fish on top of that, and the doufu on top of the fish, each in an overlapping layer.
4. Cover and simmer for five minutes, then reduce the heat and simmer another five minutes. Serve directly from the casserole.

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