Braised Fish with Beancurd

Spend so much time preparing this dish (lol). But well worth it cause hubby said he like it.
Ingredients

200gm fish fillet, cut into big cubes
sliced ginger
1 tsp chopped garlic
1/2 tbsp oil
1/2 tbsp sesame oil
1/2 tbsp Shao Hsing Hua Tiau cooking wine
1 box soft beancurd
1 egg white
1/2-cup tapioca flour or cornflour
50g minced meat
carrot, cut into shapes
4 mushrooms (soaked in hot water till soft)
1/2 cup water (more if needed)

Seasoning:
1 tbsp of oyster sauce (or to taste)

Thickening:
1 tsp cornflour
1 tbsp water

Method
Marinate fish cubes with a little salt and set aside.
Carefully and gently cut beancurd into 4cm cubes.
Dip beancurd pieces carefully in egg white then coat with tapioca flour.
Deep-fry beancurd until golden brown. Drain well.
Shallow-fry fish pieces in a non-stick pan for five to six minutes.
(Handle with care so as to keep the pieces intact.)
Heat oil and sesame oil in a wok. Stir-fry ginger till fragrant, add garlic and fry until aromatic and golden.
Add the wine; when it sizzles, add the mushrooms and fry for three to four minutes.
Add water or stock and bring to a gentle boil. Add the fish, carrots, seasoning and beancurd.
Cook for another three to four minutes .
Stir in thickening, cover for one to two minutes. Add garnishing and serve dish hot.

Recipe source: adapted from Amy Beh
Photo source: alicecozycorner