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Bean Curd Dong Jiang Stuffed with Fish Paste

Dim Sum and Other Snack Foods

Bean Curd Dong Jiang Stuffed with Fish Paste
1/4 pound fish fillets
3 Tablespoons solid fat (pork fat or another solid or soft fat)
1 Tablespoon dried shrimp, soaked for half hour
1 Tablespoon finely chopped deep-fried fish
1/4 teaspoon sugar
1/2 teaspoon salt
1 teaspoon thin soy sauce
1 teaspoon oyster sauce
2 teaspoons cornstarch
1/2 teaspoon sesame oil
dash ground white pepper
4 squares fried bean curd
2 Tablespoons vegetable oil
1 cup fish or chicken stock
1/2 pound Chinese cabbage, baby bokcai or another green
1. Mince fish, fat, and dried shrimp. Add deep fried fish, sugar, salt, soy and oyster sauces, half the starch, sesame oil, and ground pepper.
2. Cut bean curd in half, on the diagonal, dust lightly with the rest of the cornstarch and then stuff in the fish mixture.
3. Heat oil and saute the bean curd pieces, fish side down, until golden brown, then remove and drain on paper towels.
4. Pour stock into a heat-proof clay or ceramic pot and slowly bring to the boil. Add Chinese cabbage and the stuffed bean cud pieces, and return to the boil, reduce heat and as soon as the green is soft, about one or two minutes at most, serve in the clay pot. Makes eight pieces of stuffed bean curd.

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