| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Meats | Chinese | Chinese, Seafood | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Fish filets (soft flesh fish like sole) |
| 1/2 | c | Dry sherry |
| 1 | ts | Sugar |
| 1/2 | ts | Thin soy sauce |
| 1/2 | ts | Fresh ginger, minced |
| 1 | tb | Cloud Ear black fungus (or water chestnuts) |
| 2/3 | c | Chicken stock |
| 1/2 | ts | Szechwan Soybean Paste |
| 1 | ts | Cornstarch paste (approx) |
| 1/2 | ts | Sesame oil |
INSTRUCTIONS
Cook this dish quickly so fish will be flaky and tender. Preparation: Wash and soak Cloud Ear fungus for about 30 minutes or until soft; drain. Slice fish filets into 2" squares; marinate in sherry, sugar and soy sauce for 15 minutes. Mix stock and soybean paste; add in half the marinade when fish is removed. Cooking: Heat wok to high. Add stock mixture; when it comes to slow boil, add ginger and Cloud Ear fungus; cook fungus for about 1 minute. Dribble in cornstarch paste; keep stirring as you do; sauce should attain a medium consistency. Allow sauce to cook for another minute. Reduce heat to medium, then introduce fish pieces. Poach for about 1 minute or until flaky and milky white. Avoid overcooking. Stir in sesame oil. Serve. Variation: Use thinly sliced water chestnuts in place of Cloud Ear black fungus; garnish with minced green onion.
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