Text 23572, 63 rader
Skriven 2012-04-10 22:05:00 av JIM WELLER (1:123/140)
Ärende: blog 36
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     Title: Chilled Tofu With Crunchy Baby Sardines
Categories: Tofu, fish, asian
  Servings: 4

      2 TB canola oil
    1/4 c  dried baby sardines
      1 lb silken tofu, chilled
      4    green shiso leaves, cut into
    very thin strips
  1 1/2 TB white sesame seeds, toasted
    and slightly crushed
    Japanese soy sauce

In a small skillet, heat the oil over medium-high heat. Meanwhile,
position a mesh strainer over a bowl and have this set up near the
stove; you'll use it to quickly drain the fish.

The oil is ready when you drop in a fish and it immediately sizzles.
Add all the fish and gently fry, stirring constantly, for about 1
minute, until they are fragrant and crisp. During cooking, they’ll
darken, then turn golden. If you like, pick up the skillet toward
the end to prevent overcooking.

Pour the contents of the skillet into the strainer. Give the
strainer a good shake, then transfer the fish to a paper towel–lined
plate to further drain and cool. Keep at room temperature if using
within hours. Or, transfer to an airtight container and refrigerate
for up to a week; return the fish to room temperature before
serving.

If using silken tofu, run a knife around the edge of the mold or
package and invert onto a plate to unmold. Pour off the excess
liquid or use a paper towel to blot it away. If using block tofu,
drain it on a dishtowel or double thickness of paper towels placed
atop a plate. Cut the silken or block tofu into husky 1-inch-thick
dominoes or 2-inch squares. Arrange them on individual dishes or in
shallow bowls. If using tofu pudding, scoop up large shards with a
metal spoon, putting them into a shallow bowl or individual dishes.
Before serving, pour off any whey that gathers.

Top the tofu with some shiso and sesame seeds, and a crown of the
fried fish. Serve the seasoned soy sauce on the side. If you have
leftover fish, save it for a rice topping.

Posted by: Caroline Russock
From: Asian Tofu by Andrea Nguyen

  From: Serious Eats

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Cheers

YK Jim


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