Yield: 1 servings
|1 pounds||Fish fillets, cubed cornstarch for dredging fish Oil for deep frying|
|2 \N||+ dried chile peppers|
|1 \N||Thin slice of ginger, minced|
|2 \N||3 cloves of garlic|
|2 \N||Scallions, chopped coarsely|
|2 \N||Dried shittake mushrooms|
½ tsp. salt ⅛ tsp white pepper ¼ tsp sugar 2 TB dry sherry 1 tsp freshly minced ginger 1 beaten egg Sauce:
1 TB white vinegar 4 tsp sugar 3 TB black soy sauce 2 TB rice wine 1 C chicken broth 2 TB cornstarch mixed with 3 TB water 1 tsp sesame oil 1. Mix marinade, plop fish slices into marinade and refrigerate for 30 minutes.
2. Place dried mushrooms in warm water for 15+ minutes to soften.
3. Dredge marinated fish slices in cornstarch while heating oil in wok.
4. Deep fry fish slices until they are light brown. Dry fish slices on paper towel. 5. Remove all but two TB of oil from the wok. Stir fry the garlic, chilies, ginger and scallions. Add the mushrooms, stir in the sauce mixture until sauce comes to a boil and then stir in the cornstarch mixture and cook until thickened.
6. Return the fish slices to the wok, swirl in sesame seed oil.