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Smoked Haddock with beancurd (腐竹) in yellow bean sauce – Signatory mine

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Smoked Haddock with beancurd (腐竹) in yellow bean sauce – Signatory mine

I have been neglecting my blog lately but I have been away to France and then back to my UK hometown Devon. Deepest apologies. However I have a big haul of foodstuff and my fridge freezer is stuffed to the brink. So watch this space.

Today I am very happy to share this very simple one dish recipe. I bought some smoked Haddock and I have been thinking hard on how do I wish to cook it and eat it. I have decided that I am not going to cook them the British way like my in-laws. I wanted to cook them the Asian way and serve with rice for the family. After days of pondering this dish is born and I actually quite enjoyed eating it. What’s makes me most happy is that the hubby approves! I normally do not praise my own cooking. I always go by the maxim “self-praise is of no recommendation” It is only when others tasted and tell you that they like it, then the opinion is of value.

Below are pics of the steps by steps but it’s relatively easy.

Smoked Haddock and dry bean curd (fu cheok)
I removed the skin. I love my Kin knife
Ginger julienned and mince garlic in shallots oil
Sliced the Haddock at an angle
My favourite taucu (yellow bean), a big heap tbsp when you can smell the ginger and garlic aroma.
A pinch of sugar to counteract the saltiness.
Add in the soaked dry bean curd
Next add in the rehydrated Japanese flower shitake mushrooms. (so crunchy and good)
In goes 2 red chillies – poked with a knife to release some ‘zing’. Let simmer for 20 minutes
Check that your mushroom and beancurd are soft then add in the fish slices
Add more of your soaked mushroom water, bring to boil and thicken with corn-starch slurry
Taste and season, I added a handful of coriander and crispy shallots. I love pretty clean looking food.

Another way to cook British smoked Haddock

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