Title: Drunken Fish B1
Categories: Chinese Seafood
Yield: 4 Servings
| 1/2 | oz | BLACK FUNGI |
| 1 | | (2-lb) SEA BASS OR |
| 1/2 | lb | SOLE FILLET |
| 2 | tb | CORNSTARCH |
| 1 | | EGG WHITE (1/2 EGG WHITE IF SOLE FILLET IS USED) |
| 1 1/2 | c | CHICKEN STOCK |
| 1/4 | ts | SALT |
| 2 | tb | SUGAR |
| 3 | tb | PALE DRY SHERRY |
| 1 1/2 | c | SOYA BEAN OIL |
The day before, soak black fungi as in With Three recipe (see index). Skin
the sea bass fillets under cold running water and pat dry with absorbent
paper towels. Using a cleaver or sharp knife, cut the fillets into pieces 2
inches square by 1/2-inch thick. Place 1 table- spoon of cornstarch and the
egg white in a bowl and add the sea bass pieces. Toss lightly until each
piece is coated. Combine chicken stock, salt, sugar, and sherry in another
bowl. Heat the soya bean oil in a wok to 315 F to 320 F. Lay the coated sea
bass pieces carefully in the hot oil. Fry for 2 minutes, making sure that
the pieces do not stick together. Remove pieces and rest on a dish to
drain. Pour out remaining oil, leaving only enough to lightly coat the
wok's surface. Add chicken stock mix- ture to wok along with the drained
sea bass pieces. Bring to a boil and add 1 tablespoon corn- starch mixed
with 1 tablespoon of water. Re- turn to a boil and pour over the black
fungi bed previously prepared. Serve. Temperature(s): HOT Effort: AVERAGE
Time: 00:20 Source: MR. CHOW Comments:EAST 57TH STREET, MANHATTAN.