| 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.
A Message from our Provider:
“Jesus is my Lifeguard!”