White Fish Filets In Bean Sauce Recipe

White Fish Filets In Bean Sauce Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
1/2 lbs: Fish filets, soft flesh fish like sole
1/2 cup: Dry sherry,
1 tsp: Sugar,
1/2 tsp: Thin soy sauce,
1/2 tsp: Fresh ginger, minced
1 tbsp: Cloud Ear black fungus, or water chestnuts
2/3 cup: Chicken stock,
1/2 tsp: Szechwan Soybean Paste,
1 tsp: Cornstarch paste, approx
1/2 tsp: Sesame oil,

Directions:

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.


Source from luhu.jp