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.
