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Ingredientes
- 1 tsp Chinese rice wine
- Â Â (or possibly dry sherry)
- 2 tsp cornstarch
- 1/4 tsp salt
- 1/8 tsp freshly-grnd white pepper
- 3/4 lb hard white fish fillet
- Â Â (such as halibut, sea bass or possibly grouper)
- 1/4 c. fish stock
- Â Â (or possibly 1/4 c. dissolved seafood bouillon)
- 1/4 c. Chinese rice wine
- Â Â (or possibly dry sherry)
- 1 Tbsp. fermented rice
- 2 tsp sugar
- 1 x wood ear mushroom
- Â Â Vegetable oil for shallow frying
- 1/4 c. thinly bias-sliced carrot
- 1/4 c. sliced bamboo shoots
- 3 x shiitake mushrooms (optional), stems
- Â Â removed, and caps halved
- 4 x thin slices peeled ginger
- 1 x green onion trimmed, and
- Â Â cut into 1 1/2" lengths
Direcciones
- Marinate the fish: Stir the 1 tsp. wine, cornstarch, salt and pepper together in a medium bowl. Toss the fish gently in the marinade till coated. Let stand for 10 min.
- For the Seasonings: Stir the stock, 1/4 c. wine, fermented rice and sugar together in a small bowl till the sugar is dissolved. Mix well.
- For the Dish: Pour sufficient water over the wood ear mushroom in a small bowl to cover completely. Soak till softened, about 20 min. Drain and cut into thin strips.
- Heat a wok over high heat till warm. Pour in sufficient vegetable oil to fill 1/2 inch. When the oil is warm (the surface will appear to shimmer). Add in the marinated fish and cook just till and beginning to flake, about 2 min per side. Remove the fish with a slotted spoon and drain on paper towels. Spoon off all but 1 Tbsp. of the oil.
- Return the wok to high heat and swirl the oil to coat the sides. Add in the wood ear mushroom, carrot, bamboo shoots, shiitake mushrooms, ginger and green onion. Stir-fry till the carrot is crisp-tender, 2 to 2 1/2 min. Pour in the seasonings and bring to a boil. Return the fish to the pan, and cook, stirring carefully so the fish does not break up, till heated through, about 1 minute. Scoop onto a serving platter and serve warm.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 4 servings | |
| Calories 161 | |
| Calories from Fat 46 | 29% |
| Total Fat 5.16g | 6% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 239mg | 10% |
| Potassium 366mg | 10% |
| Total Carbs 6.03g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.36g | 2% |
| Protein 17.29g | 28% |
