Title: Szechuan-Style Sliced Fish B1
Categories: Chinese Seafood
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 | | IN. 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 corn- starch, 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 sli-
vers, the scallion, into thin slices, and fine- ly 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 soak- ed 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