Drunken Fish B1
Ingredients| 1/2 oz black fungi |
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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 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 wok s 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.
Servings: 4
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