White Fish Filets in Bean Sauce

4 Servings

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White Fish Filets in Bean Sauce Ingredients

1/2 lb Fish filets (soft flesh fish	1 tb Cloud Ear black fungus (or
1/2 c Dry sherry	2/3 c Chicken stock
1 ts Sugar	1/2 ts Szechwan Soybean Paste
1/2 ts Thin soy sauce	1 ts Cornstarch paste (approx)
1/2 ts Fresh ginger, minced	1/2 ts Sesame oil

Instructions for White Fish Filets in Bean Sauce

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.

Main Ingredient: Seafood-OtherCuisine: Chinese