Yield: 4 servings
Measure | Ingredient |
---|---|
½ ounce | BLACK FUNGI |
1 \N | (2-lb) SEA BASS OR |
½ pounds | SOLE FILLET |
2 tablespoons | CORNSTARCH |
1 \N | EGG WHITE (1/2 EGG WHITE IF SOLE FILLET IS USED) |
1½ cup | CHICKEN STOCK |
¼ teaspoon | SALT |
2 tablespoons | SUGAR |
3 tablespoons | PALE DRY SHERRY |
1½ cup | SOYA BEAN OIL |
The 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 ½-inch thick. Place 1 table- spoon 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 wok's surface. Add chicken stock mix- ture to wok along with the drained sea bass pieces. Bring to a boil and add 1 tablespoon corn- starch mixed with 1 tablespoon of water. Re- turn 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.