Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 lb White fish filets (such as 1 pk Tofu (about 22 oz)
-rockfish or turbot) Salad oil
2 ts Minced green onions 3 Cloves garlic, minced
1 ts Soy sauce 1/2 Head iceberg lettuce, cut in
1/4 ts Cornstarch -2 inch squares
1/4 ts Salad oil 1/4 c Frozen peas, thawed
1/4 ts Sesame oil 4 oz Whole mushrooms
1/8 ts Salt 1 c Chicken broth
1/8 ts Sugar 1 tb Cornstarch
1/8 ts Liquid hot pepper seasoning 2 ts Soy sauce
1 ds Pepper 1 tb Water

Finely chop fish. Mix with green onion, soy sauce, cornstarch, salad
oil, sesame oil, salt, sugar, hot pepper seasoning and pepper, set
aside. Cut tofu block crosswise in four equal slices, then cut each
slice in half diagonally. Place in a colander and let drain for 15
minutes, then place between paper towels and gently press out excess
water. Change paper towels several times until they no longer soak
up any moisture. On widest side of each triangle, cut a pocket to
within 1/2 inch of edges. Gently stuff each pocket with about 1 1/2
t fish filling. In a wok or deep pan, pour oil to a depth of about 1
1/2 inches and heat to 350 degrees. Add several bean curd triangles
at a time and fry, turning once, until golden on all sides (about 4
to 5 minutes). Remove from oil and drain on paper towels. Cool,
cover, and chill, if made ahead. In wide frying pan, heat 1 T salad
oil over medium-high heat. Add garlic and cook, stirring, just until
it begins to brown. Add lettuce, then stir and cook just until
lettuce begins to wilt (about one minute). Stir in peas and
mushrooms; top with stuffed tofu. Pour broth over tofu, cover, and
simmer over low heat for 8 minutes (15 minutes if chilled). Stir
together cornstarch, soy and water. Push tofu away from one side of
pan and stir soy mixture into broth; cook, stirring carefully so as
not to break the tofu, until sauce bubbles and thickens.

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