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Fish and Seafood
1 Tablespoon chicken fat
2 Tablespoons cloud ear fungus, soaked and cut into one-inch pieces, if large
1 teaspoon sugar
4 Tablespoons shao xing wine
4 Tablespoons chicken broth
1 pound boneless sea bass, cut into two inch pieces
1/2 teaspoon salt
1 egg white
2 Tablespoons water chestnut flour
2 cups corn oil
2 Tablespoons cornstarch mixed with two tablespoons of cold water
2 teaspoons sesame oil
1. In a small fry pan, heat chicken fat and stir-fry fungus for one minute, then add salt, sugar. wine and stock and cook for one minute, then turn off heat.
2. Mix sea bass with egg white and water chestnut flour until well coated. Let rest ten minutes.
3. Heat corn oil and fry the fish pieces in two batches, about one minute each, drain them and put them into a serving bowl. When both are done, leave one tablespoon of oil in the wok and set the rest of the oil aside for another use.
4. Be sure oil left in wok is hot, if it is not, reheat it. Transfer wine mixture to the wok and heat for half a minute. Add cornstarch and water and heat until sauce thickens and clears. Pour over the fish. Sprinkle with sesame oil and serve.