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Chinese Recipe : Beancurd with Fish Head

This is an inexpensive dish which is both nourishing and flavorsome.


  • 3 tbsps lard
  • 2-3 slices ginger root, shredded
  • 1 large onion, thinly sliced
  • 1 ½ - 2 ½ lbs fish head (carp, mullet or eel), cleaned and cut into chunks
  • 3 cups fish or chicken stock
  • 3 to 4 dried Chinese mushrooms, soaked for 20 minutes, drained, stemmed and shredded
  • 2 cakes fresh bean curd, diced
  • 2-3 tbsps dry sherry or yellow wine
  • Salt
  • Freshly ground black pepper


  1. Melt the lard in a pan. Add thee ginger and onion and stir fry fir 1 ½ minutes. Add the fish head. Fry, turning, over high heat for 2 ½ minutes to 3 minutes.
  2. Pour in the fish or chicken stock and bring to the boil, then add the mushrooms and bean curd. Return to the boil, cover and simmer gently for 20 minutes.
  3. Add the sherry or wine and salt and pepper to taste; simmer for a further 10 to 15 minutes. Serve hot.

Chinese Tofu Recipes

Peppered Tofu, Deep Fried Tofu in Sesame Sauce recipe, Sweet and Sour Crispy Tofu recipe , Soybean Milk, Bean Curd with Ground Beef and Chili, Sautéed Beancurd recipe, Bean Curd with Chili Sauce, Mapo beancurd, Mapo Tofu recipe, Hot Ma Po Mashed Bean Curd with Minced Beef, Tofu with Crab Meat



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Last Modified: 11/28/11.