Title: SZECHUAN-STYLE SLICED FISH B1
Categories: Fish, Chinese, Main dish
Yield: 6 servings
1 lb Fresh red snapper
-OR- grouper
1 ts Cornstarch
1 Egg white
1 ts Peanut oil
1 oz Tree ears
1 lg Red bell pepper
2 oz Snow peas
2 oz Water chestnuts
1 Inch peeled ginger root
1 Scallion
1 ts Minced garlic
2 tb Soy sauce
1/2 c Chicken broth
1/2 tb Sugar
1/2 tb Vinegar
1 tb Cornstarch
1 tb Sherry
2 c Peanut oil; for frying
Slice the fish into pieces 1/3 in. thick and 2 in.
square. Combine the fish with the cornstarch, egg
white, and 1 tsp. peanut oil, and let stand for 20
minutes. Cover the tree ears with warm water and let
stand for 20 minutes. Core and seed the red pepper and
cut it into 1 in. squares. Snap the snow peas. Rinse
the water chestnuts. Cut the ginger into thin slivers,
the scallion, into thin slices, and finely chop the
garlic. Combine the ingredients for the sauce. Heat
the oil in a wok or frying pan ~- it should be very
hot before adding the fish. Add the fish, piece by
piece, and cook for 1 minute. Transfer the fish with a
slotted spoon to a strainer over a bowl to catch the
oil. Discard all but 1/4 cup oil from wok and heat it
again. Add the ginger, scallion, and garlic, and
stir-fry over high heat for 10 seconds. Add the
pepper, water chestnuts, and pea pods, and stir-fry
for 1 minute. Add the tree ear and fish. Thoroughly
mix the sauce and add it to the wok. Cook the fish,
stirring gently, for 1 minute, or until the sauce
thickens.
This recipe calls for a slippery black fungus called
tree ears in North America, cloud ears in China, and
jelly mushrooms in Thailand. Tree ears have very
little flavor and are chiefly prized for their
slippery, crisp consistency. Available dried at
Oriental markets, tree ears will keep indefinately.
They need only be soaked in warm water for 20 minutes
before using.
Temperature(s): HOT Effort: AVERAGE Time: 01:00
Source: CHRISTINE LEE'S Comments: THUNDERBIRD MOTEL,
COLLINS AVE, Comments: MIAMI BEVERAGE: TEA
