| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Meats, Grains |
Chinese |
Fish, Chinese, Main dish |
4 |
Servings |
INGREDIENTS
| 1/2 |
oz |
Black fungi |
| 1 |
|
(2-lb) sea bass or |
| 1/2 |
lb |
Sole fillet |
| 2 |
tb |
Cornstarch |
| 1 |
|
Egg white (1/2 egg white if sole fillet is used) |
| 1 1/2 |
c |
Chicken stock |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Sugar |
| 3 |
tb |
Pale dry sherry |
| 1 1/2 |
c |
Soya bean oil |
INSTRUCTIONS
The day before, soak black fungi as in With Three recipe (see index). Skin
the sea bass fillets under cold running water and pat dry with absorbent
paper towels. Using a cleaver or sharp knife, cut the fillets into pieces 2
inches square by 1/2-inch thick. Place 1 tablespoon of cornstarch and the
egg white in a bowl and add the sea bass pieces. Toss lightly until each
piece is coated. Combine chicken stock, salt, sugar, and sherry in another
bowl. Heat the soya bean oil in a wok to 315 F to 320 F. Lay the coated sea
bass pieces carefully in the hot oil. Fry for 2 minutes, making sure that
the pieces do not stick together. Remove pieces and rest on a dish to
drain. Pour out remaining oil, leaving only enough to lightly coat the
wok's surface. Add chicken stock mixture to wok along with the drained sea
bass pieces. Bring to a boil and add 1 tablespoon cornstarch mixed with 1
tablespoon of water. Return to a boil and pour over the black fungi bed
previously prepared. Serve.
Temperature(s): HOT Effort: AVERAGE Time: 00:20 Source: MR. CHOW
Comments:EAST 57TH STREET, MANHATTAN.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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