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| Home -> [Asian, Chinese, Entrees, Ethnic, Fish, Seafood, Wok] -> [Drunken fish b1 Recipe] |
Drunken fish b1
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Asian, Chinese, Entrees, Ethnic, Fish, Seafood, Wok |
Rating: |
0 |
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Ingredients:
| 1/2
| oz | BLACK FUNGI | | 1
| | (2-lb) SEA BASS OR | | 1/2
| lbs | SOLE FILLET | | 2
| tbsp | CORNSTARCH | | 1
| | EGG WHITE (?EGG WHITE IF | | | -SOLE FILLET IS USED) | | 1 1/2
| cup | CHICKEN STOCK | | 1/4
| tsp | SALT | | 2
| tbsp | SUGAR | | 3
| tbsp | PALE DRY SHERRY | | 1 1/2
| cup | SOYA BEAN OIL |
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Procedures:
| 1 | The day before, soak black fungi as in with three recipe (see index). | | 2 | Skin the sea bass fillets under cold running water and pat dry with absorbent paper towels. | | 3 | Using a cleaver or sharp knife, cut the fillets into pieces 2 inches square by ?inch thick. | | 4 | Place 1 table- spoon of cornstarch and the egg white in a bowl and add the sea bass pieces. | | 5 | Toss lightly until each piece is coated. | | 6 | Combine chicken stock, salt, sugar, and sherry in another bowl. | | 7 | Heat the soya bean oil in a wok to 315°F to 320°F. | | 8 | Lay the coated sea bass pieces carefully in the hot oil. | | 9 | Fry for 2 minutes, making sure that the pieces do not stick together. | | 10 | Remove pieces and rest on a dish to drain. | | 11 | Pour out remaining oil, leaving only enough to lightly coat the wok"s surface. | | 12 | Add chicken stock mix- ture to wok along with the drained sea bass pieces. | | 13 | Bring to a boil and add 1 tablespoon corn- starch mixed with 1 tablespoon of water. | | 14 | Re- turn to a boil and pour over the black fungi bed previously prepared. | | 15 | Serve. | | 16 | Temperature(s): hot effort: average time: 00:20 |
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