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When a dish became two

Inspired by another recipe from, I decided to give Amy Beh's Braised Fish with Beancurd in Claypot a try.

I forgot to ask the fishmonger to fillet the red snapper for me and given that I am sorely lacking of skills in the knife department, I had to pan fry the fish whole (with 3 slits on each side of the fish). Frying fish is really challenging and a messy affair too. Well, cleaning up at 3 a.m. is not fun at all. What was I doing up at that time, you wonder? That's another story.

I managed to make a decent frying of the fish and had a crunchy golden brown skin. That was when Hubby decided that it would be such a waste of effort to dump all the crispy fish to braise. So Hubby proceeded to make the sauce with the intention of serving them separately. However, the sauce has so many other ingredients in it that it was practically a tofu dish on its own. That's how we ended up two dishes instead of one.

Here's my braised fish with beancurd minus the fish!

Perhaps we didn't follow the recipe exactly, the braised tofu sauce was quite bland and uninteresting. But on the positive note, we had a wonderfully crunchy fish for dinner. Perhaps I ought to cook fish more often, provided Hubby is willing to clean up after that. (^.^)


  1. hi rene, your braised fish with beancurd looks absolutely yummilicious!!

    ya sure, u can link me. i've linked u up btw. see ya around sometime =)


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