White Fish Filets In Bean Sauce
| 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 | t | Sugar |
| 1/2 | t | Thin soy sauce |
| 1/2 | t | Fresh ginger, minced |
| 1 | T | Cloud Ear black fungus, or |
| water chestnuts | ||
| 2/3 | c | Chicken stock |
| 1/2 | t | Szechwan Soybean Paste |
| 1 | t | Cornstarch paste, approx |
| 1/2 | t | 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.
A Message from our Provider:
“Forbidden fruits create many jams”
Nutrition (calculated from recipe ingredients)
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Calories: 229
Calories From Fat: 50
Total Fat: 5.6g
Cholesterol: 107.9mg
Sodium: 772.6mg
Potassium: 445.8mg
Carbohydrates: 4.9g
Fiber: <1g
Sugar: 1.7g
Protein: 30.2g