Recipe Categories
Seafood
Wine Fish

Lynn's White Fish Filet Ear Fungus In Wine Sauce

10 oz white fish fillets, such as sea perch,
    porgy, snapper, sole, orange roughy
FOR FISH MARINADE
1/2 tsp salt
1/4 tsp freshly-ground white pepper
1/2 x egg white
2 tsp cornstarch
2 tbl wood ear fungus (wun yee) soaked 20 minutes in
    warm water, rinsed and drained
FOR SEASONINGS
3 tbl Shaoxing rice wine or dry sherry
2 tsp sugar
1/4 tsp salt
3/4 cup Family Chicken Broth (see recipe)
1 tbl cornstarch
1/4 cup groundnut/peanut oil
    Cilantro sprig for garnish

 Method :
Cut the fish fillets into 2-inch square pieces. Combine the fish marinade ingredients, add the fish pieces and set aside to marinate for 15 minutes.
Simmer the wood ear fungus in the chicken broth for 1 minute. Drain and set aside.
Mix the seasonings ingredients together.
Coat a skillet with the peanut oil and heat to moderately hot but not smoking. Pan-fry the fish pieces for 2 minutes on each side; the fish should be removed before any browning. Remove with a slotted spoon and set aside.
Pour off the excess oil from the pan. Add the seasonings mixture and bring to a boil, stirring until thickened. Return the fish pieces to the pan and gently simmer for 2 minutes.
Serve on a heated dish, surrounded by the wood ear fungus and garnished with the cilantro.
This recipe yields 4 servings.