Sea Bass or Other Fillets Wrapped in Bean Curd

Name: Sea Bass or Other Fillets Wrapped in Bean Curd
Yield: makes 4 servings
Ingredients: 1 1/2 pounds fillets of sea bass, grouper, halibut, or red snapper; 2 teaspoons soy sauce; 2 teaspoons Shaoxing wine or dry sherry; 2 teaspoons rice or white wine vinegar; 1 teaspoon dark sesame oil; 2 teaspoons peeled and grated fresh ginger; 2 teaspoons sugar; 1 sheet fresh or dried bean curd; Corn, grapeseed, or other neutral oil for deep-frying

December 14, 2011

Bean curd sheets, which have a wonderful chewy texture and the mild flavor of tofu, are sold at Asian groceries, fresh (refrigerated) or dried. They are not difficult to handle; in fact they’re a lot of fun and create a wonderful crisp exterior that offsets the flaky, soy-marinated fish inside. If you cannot find them, substitute the rice paper sheets traditionally used for spring rolls (see the variation).

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