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Crispy Fish with Sauce
4 large Chinese dried black mushrooms
1 tbsp. peeled, minced FRESH ginger
2 tsp. minced garlic
1/3 C thinly sliced carrots
1/3 C thinly sliced bamboo shoots
1/3 C snow peas, cut in half lengthwise
1 tbsp. rice wine
2 cups chicken broth
1/3 C oyster sauce
3/4 tsp. salt
1 tsp. sugar
1/3 C soy sauce
2 tsp. rice vinegar
3 tbsp. cornstarch mixed with 3 tbsp. water
2 tbsp. peanut oil
1 tsp. sesame oil
shake of white pepper
Soak the dried mushrooms in water to cover, and set aside.
Minceginger and garlic and
put into a small dish. Cut carrots, bamboo shoots, and snow peas
and combine in a small
bowl. Combine rice wine, chicken broth, oyster sauce, sat, sugar,
soy sauce, and vinegar
in a small bow. Combine cornstarch with water in a small
dish.
Remove dried mushrooms from bowl and squeeze aout excess liquid.
They should be
fully hydrated, if not, let them soak longer. Trim and discard
stems. Cut into 1/2" wide
strips and place in dish with carrots.
Heat wok over high heat for 2 to 3 minutes. Add vegetable oil and
heat 30 seconds.
Move the wok around so the oil coats the sides. Add ginger mixture
and stir 15 seconds.
Add vegetables and stir quickly. Add chicken broth mixture and
simmer briefly then add
cornstarch. Bring to a boil. Add sesame oil, a little white pepper
(black can be substituted)
and pour over hot fried fish.
Fish: Buy firm fillets and cut into serving sizes. Soak in
salt
water for 30 minutes. Drain and rinse. Pat dry. Dip in
beaten
egg and coat well with cornstarch. Fry in hot oil to cover until
golden brown. Remove
with a slotted spoon. Drain briefly and
transfer to serving platter. Ladle sauce over fish.