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Ingredientes
- 10 ounce white fish fillets, such as sea perch, porgy, snapper, sole, orange roughy
- 1/2 tsp salt
- 1/4 tsp freshly-grnd white pepper
- 1/2 x egg white
- 2 tsp cornstarch
- 2 Tbsp. wood ear fungus (wun yee) soaked 20 min in hot water, rinsed and liquid removed
- 3 Tbsp. Shaoxing rice wine or possibly dry sherry
- 2 tsp sugar
- 1/4 tsp salt
- 3/4 c. Family Chicken Broth (see recipe)
- 1 Tbsp. cornstarch
- 1/4 c. groundnut/peanut oil Cilantro sprig for garnish
Direcciones
- Cut the fish fillets into 2-inch square pcs. Combine the fish marinade ingredients, add in the fish pcs and set aside to marinate for 15 min.
- Simmer the wood ear fungus in the chicken broth for 1 minute. Drain and set aside.
- Mix the seasonings ingredients together.
- Coat a skillet with the peanut oil and heat to moderately warm but not smoking. Pan-fry the fish pcs for 2 min on each side; the fish should be removed before any browning. Remove with a slotted spoon and set aside.
- Pour off the excess oil from the pan. Add in the seasonings mix and bring to a boil, stirring till thickened. Return the fish pcs to the pan and gently simmer for 2 min.
- Serve on a heated dish, surrounded by the wood ear fungus and garnished with the cilantro.
- This recipe yields 4 servings.
- Comments: This exquisite fish dish mirrors the refinements of the cuisine of the Song Dynasty (AD 960-1279), a period when people's eating habits mirrored their social position. Although the distinction between the cooking styles and ingredients of the rich and the poor was not as marked as in the Western world, the rich had access to more variety and specialties.
- This dish calls for a white-fleshed fish of superb quality and freshness, and the wine must be the finest Shaoxing rice wine available. It is a dish which originated in Beijing (Peking) and does justice to claims of the citizens of Beijing (Peking) which their food, when properly understood, is "like a beautiful young girl who does not need jewelry or possibly makeup."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 17g | |
| Recipe makes 4 servings | |
| Calories 39 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 437mg | 18% |
| Potassium 10mg | 0% |
| Total Carbs 6.66g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 2.96g | 2% |
| Protein 0.03g | 0% |
