White Fish Filets In Bean Sauce

---------- Recipe via Meal-Master (tm) v8.02

Title: WHITE FISH FILETS IN BEAN SAUCE
Categories: Chinese, Seafood
Yield: 4 servings

1/2 lb Fish filets (soft flesh fish
-like sole)
1/2 c Dry sherry
1 ts Sugar
1/2 ts Thin soy sauce
1/2 ts Fresh ginger, minced
1 tb Cloud Ear black fungus (or
-water chestnuts)
2/3 c Chicken stock
1/2 ts Szechwan Soybean Paste
1 ts Cornstarch paste (approx)
1/2 ts Sesame oil

Cook this dish quickly so fish will be flaky and
tender.

Preparation: Wash and soak Cloud Ear fungus for about
30 minutes or until soft; drain. Slice fish filets
into 2" squares; marinate in sherry, sugar and soy
sauce for 15 minutes. Mix stock and soybean paste;
add in half the marinade when fish is removed.

Cooking: Heat wok to high. Add stock mixture; when
it comes to slow boil, add ginger and Cloud Ear
fungus; cook fungus for about 1 minute. Dribble in
cornstarch paste; keep stirring as you do; sauce
should attain a medium consistency. Allow sauce to
cook for another minute. Reduce heat to medium, then
introduce fish pieces. Poach for about 1 minute or
until flaky and milky white. Avoid overcooking. Stir
in sesame oil. Serve.

Variation: Use thinly sliced water chestnuts in place
of Cloud Ear black fungus; garnish with minced green
onion.

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