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300g fish fillet
1 cup soaked black fungus
1 tablespoon snow peas or green peas
Seasonings A:
a pinch of salt
1 tablespoon water
1 tablespoon egg white
½ tablespoon cornstarch
Seasonings B:
½ tablespoon chopped ginger
1 tablespoon chopped garlic
½ teaspoon sugar
a pinch of salt
1 cup soup stock
Seasonings C:
3 tablespoons sweet fermented rice
1 tablespoon cornstarch paste
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Method:
Cut fish fillet into 3cm wide and 0.5cm
thick pieces. Mix with seasonings A according to the sequence,
marinate for 30 minutes. Heat 2 cups of oil to 120°C, add fish
in, fry over medium heat, remove when it is done. Trim the
soaked fungus, blanch and drain, place on the serving plate.
Bring seasonings B to a boil, add fish, snow peas and fermented rice
in, when boils again, thicken with cornstarch paste. Add 1
tablespoon of heated oil at last if you like. Pour fish over
fungus, serve immediately.
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