---------- 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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