1 lb Fish fillets, cubed
Cornstarch for dredging fish
Oil for deep frying
2 + dried chile peppers
1 Thin slice of ginger, minced
2 To 3 cloves of garlic
2 Scallions, chopped coarsely
2 Dried shiitake mushrooms
---------------------------SAUCE---------------------------
1 tb White vinegar
4 ts Sugar
3 tb Black soy sauce
2 tb Rice wine
1 c Chicken broth
2 tb Cornstarch mixed with 3 TB
- water
1 ts Sesame oil
1. Mix marinade, plop fish slices into marinade and
refrigerate for 30 minutes.
2. Place dried mushrooms in warm water for 15 +
minutes to soften.
3. Dredge marinated fish slices in cornstarch while
heating oil in wok.
4. Deep fry fish slices until they are light brown.
Dry fish slices on paper towel. 5. Remove all but two
TB of oil from the wok. Stir fry the garlic, chilies,
ginger and scallions. Add the mushrooms, stir in the
sauce mixture until sauce comes to a boil and then
stir in the cornstarch mixture and cook until
thickened.
6. Return the fish slices to the wok, swirl in sesame
seed oil.
