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Suggest a better descriptionThe day before, soak black fungi as in With Three recipe (see index). Skin the sea bass fillets under cold running water and pat dry with absorbent paper towels. Using a cleaver or sharp knife, cut the fillets into pieces 2 inches square by 1/2-inch thick. Place 1 tablespoon of cornstarch and the egg white in a bowl and add the sea bass pieces. Toss lightly until each piece is coated. Combine chicken stock, salt, sugar, and sherry in another bowl. Heat the soya bean oil in a wok to 315 F to 320 F. Lay the coated sea bass pieces carefully in the hot oil. Fry for 2 minutes, making sure that the pieces do not stick together. Remove pieces and rest on a dish to drain. Pour out remaining oil, leaving only enough to lightly coat the woks surface. Add chicken stock mixture to wok along with the drained sea bass pieces. Bring to a boil and add 1 tablespoon cornstarch mixed with 1 tablespoon of water. Return to a boil and pour over the black fungi bed previously prepared. Serve. Temperature(s): HOT Effort: AVERAGE Time: 00:20 Source: MR. CHOW Comments:EAST 57TH STREET, MANHATTAN.
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Serving Size: 1 Serving (519g) | ||
Recipe Makes: 4 | ||
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Calories: 1090 | ||
Calories from Fat: 796 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 88.4g | 118 % | |
Saturated Fat 14.5g | 73 % | |
Monounsaturated Fat 20.6g | ||
Polyunsanturated Fat 49.3g | ||
Cholesterol 97.2mg | 30 % | |
Sodium 423.8mg | 15 % | |
Potassium 781mg | 21 % | |
Total Carbohydrate 27.2g | 8 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 27.1g | ||
Protein 46.8g | 67 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1090
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