1. Prepare fish as in steps 1 and 2 of "Basic Braised Soy Fish". 2. Shred ginger root. Cut scallion in 1/2-inch sections. 3. Cut each bean curd cake in 9 cubes. Heat oil to bubbling and deep-fry bean curd until light golden. Drain on paper toweling. 4. Heat the second quantity of oil until nearly smoking. Add salt, then fish; brown well on each side (about 3 minutes). Remove from pan. 5. Heat remaining oil. Add remaining salt, along with shredded ginger root, and stir-fry a few times. Add water and bring to a boil. 6. Add fish and bean curd. Top with scallion sections and simmer, covered, about 10 to 15 minutes. Meanwhile, in a cup, blend cornstarch, sugar, soy sauce, sherry, pepper and remaining water to a paste. 7. Transfer fish and bean curd to a warm serving platter, leaving liquids in pan. Stir in cornstarch paste, to thicken. Pour sauce over fish and serve. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.