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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This elegant dish is a local specialty of Yueyang, a fishing village in the Hunan Province. From the Revolutionary Chinese Cookbook. Ingredients:
14 ounces halibut fillets (or any white fish) |
3 dried shiitake mushrooms, soaked in hot water from the kettle for 30 minutes and drained |
1/2 red bell pepper |
1/2 green bell pepper |
3 scallions, green parts only |
3 garlic cloves, thinly sliced |
1 1/2 inches piece fresh ginger, peeled and thinly sliced |
1/2 teaspoon light soy sauce |
1/2 teaspoon rice vinegar |
3 tablespoons chicken stock or 3 tablespoons water |
1 teaspoon sesame oil |
peanut oil, for cooking |
salt, to taste |
1 tablespoon shaoxing wine or 1 tablespoon sherry wine |
2 tablespoons egg whites |
2 tablespoons cornstarch or 2 tablespoons potato flour |
1/2 teaspoon salt |
1/2 teaspoon cornstarch or 1/2 teaspoon potato flour |
2 teaspoons cold water |
Directions:
1. Mix together marinade, and mix together cornstarch paste.
2. Cut the fish into 1/2-inch slices and put in a bowl with marinade; mix well and set aside.
3. Drain and squeeze the mushrooms; remove the stems and slice the caps.
4. Cut the red and green peppers into 3/4-inch strips, and then diagonally into lozenge shapes.
5. Cut the scallion greens into bite-sized pieces.
6. Heat the wok over high heat, then add some peanut oil. When hot, add the fish and stir with chopsticks to separate the slices; when they are white but not fully cooked, remove with a slotted spoon and set aside.
7. Drain off all but three tablespoons of the oil, and return the wok to the stove top over high heat; add the garlic, ginger, mushrooms and peppers and stir-fry until fragrant; add the fish and season with soy sauce, vinegar and salt to taste; add the stock, and then the cornstarch paste, stirring as it thickens the liquid to a glaze.
8. Stir in the scallion greens and then, off the heat, the sesame oil. Serve.
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