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350 g
100 g
1
3
1 slice
1
1 teaspoon
1
2 tablespoons
2 tablespoons
1 tablespoon
1/2 tablespoon
1 teaspoon
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Grouper or other firm white fish steak
Seasonal greens
Carrot
Chinese dried mushrooms, soaked
Ginger root, peeled and finely chopped
Spring onion (scallions), cut into short
lengths
Salt
Egg white
Soy sauce
Rice wine or sherry
Sugar
Cornflour
Sesame seed oil
Oil for deep-frying
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Method :
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Mix the fish steak with a
little salt, the egg white and cornflour.
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Wash and cut the greens.
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Cut the carrot into thin
slices and cut each mushroom into two or three pieces.
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Deep-fry the fish pieces
until lightly golden; scoop out and drain.
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Pour off the excess oil
leaving about 2 tablespoons in the wok.
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Stir-fry the ginger root,
onions, greens, mushrooms and carrot.
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Add salt, blend well.
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Now add the fish pieces
with soy sauce, rice wine or sherry and sugar.
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Stir gently for 3 minutes,
then thicken the gravy with cornflour mixed with a little water.
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Finally add sesame seed
oil and serve.
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