This delicately flavored dish is one of many people’s favorites. The soft texture of the fish contrasts beautifully with the crunchy black cloud ear fungus.
Ingredients: (Serves 4)
- 400 g/14 1⁄3 oz sea bream or sea bass steaks
- 125 ml/4 fl oz/½ cup cooking oil
- 1 teaspoon sugar
- 2 tablespoons ginger wine
- 4 tablespoons fish or chicken stock
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon corn flour (cornstarch), mixed with 2 tablespoons water
- Salt to taste
- Ground white pepper to taste
- Sesame oil a few drops
- 50 g/1¾ oz dried cloud ear fungus, soaked in warm water to soften and sliced
MARINADE
- A pinch of salt
- 1 teaspoon ground black pepper
- 2 teaspoons corn flour (cornstarch)
- ½ egg
GARNISH
- Spring onion (scallion)
- Coriander leaves (cilantro)
Method:
Combine ingredients for marinade in a bowl and add fish. Rub fish well with marinade, then set aside in a cool place.
Heat oil in a wok and half-cook fish in batches. Remove from wok and keep warm.
Drain off all except 2 tablespoons oil from wok and reheat. Add sugar and ginger wine and cook until bubbling. Lower heat and add fish, stock, dark and light soy sauces. Mix gently.
When fish is cooked, stir in corn flour mixture to thicken sauce. Season with salt and pepper to taste and a few drops of sesame oil. Using a slotted spoon, remove fish to a serving plate.
Add fungus to wok and cook for I minute. Pour over fish and garnish with chopped spring onion and coriander leaves. Serve hot.
Based on 3 Review(s)