Bean Curd Fish in Chili Sauce Recipe

Ingredients :
0.5 kg 2 1 clove 2 slices 2 cakes 1 teaspoon 4 tablespoons 2 tablespoons 1 tablespoon 2 tablespoons 1 tablespoon 1 1/2 cups	Mackerel Spring onions (scallions), white parts Garlic Ginger root, peeled Bean curd Salt Cooking oil Chili puree Soy sauce Rice wine or sherry Cornflour Stock
Method : Cut the heads off the fish and remove the backbone. Crush the garlic, cut it and the ginger root into small pieces. Cut the spring onion (scallions) whites parts only into short lengths. Cut each bean curd into about 10 pieces. Blanch them in boiling water. Remove and soak them in stock with salt. Heat up the oil until hot. Fry the fish until both sides are golden. Put them to one side, tilt the wok and put in the chili puree. When it starts to bubble, return the wok back to the original position and push the fish back. Add soy sauce, rice wine or sherry, onion, ginger root, garlic and a little stock of about 1/2 cup. At the same time, add the bean curd taken from the stock and cook with the fish for about 10 minutes. Now pick out the fish with chop-sticks and place them on a serving dish. Then quickly mix the cornflour with a little cold water and add to the wok to make a smooth sauce with the bean curd. Pour it all over the fish and serve hot.