![Fish Fillet and Tofu with Oyster Sauce Recipe Fish Fillet and Tofu with Oyster Sauce Recipe](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUSLPCDU3cqQIgVSJQiNDGNVzIYC8TwhFNp4ORt6kFKGkuETi6IYZGI3MaQd3od7rrxDbWS5IOl8GnqMQm6V4RvKGlWdjS0rp37H7UcEuXzq4ZC6Mv3aSIC6Alom4LNt9_USjApYjIrAe7/s640/Fish+Fillet+and+Tofu+with+Oyster+Sauce.jpg)
by Maggi Magic
Also known as soybean curd, (tofu is the Japanese name for soybean curd; the Chinese name is doufu) tofu is made from soybeans, water, and a coagulant such as calcium or maganesium, in a process that has a great deal in common with making cheese.
![kusina ingredients kusina ingredients](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid5lBRAsSTSqPnDjU5YbdXHgfiH7J9Ivl69gTsQb6Q2XdttAOa4nGpRdkWm98Zc9FkVz9rzAsk-XhyxzzT38tEax9rguFfPbmLtjeW77918KNEFHeRpt026xKicnxliicaOoBAGXmmhl52/s1600/kusina101+ingredients.png)
- ½ kilo fish fillet, cut into bite-size pieces
- ¼ kilo firm tofu, cut into 3/4-inch tiles
- 1 sachet 8G MAGGI MAGIC SARAP®
- 1 cup all-purpose flour
- 1 cup water
- 1 pc thumb-size ginger, julienned
- 1 pc small onion, julienned
- 6 tbsp MAGGI® 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
![kusina instructions kusina instructions](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_v4jdSaExtNMuCyZb7PkyYXWLHdMmcotORVDpnJmHCATMu425BkzZOOP4j5SBCtPh_EC6UtSyJ-yleAWXooxhuqEtXm_OUaCJBYcI-Ym1gDtSOds9_y5WbqWv8hQcwxl-0p8ADvHSAwDN/s1600/kusina101+instructions.png)
1.Season fish with MAGGI MAGIC SARAP® 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 MAGGI® 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.
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 MAGGI® 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.
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