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Ингредиенты
- 1/3 c. fish or possibly chicken stock or possibly canned chicken broth
- 3 Tbsp. Chinese rice wine or possibly 3 tbsp dry sherry
- 1 Tbsp. soy sauce
- 1 Tbsp. sesame oil
- 2 tsp brown bean sauce
- 2 tsp sugar
- 1 tsp warm bean sauce or possibly chili garlic sauce
- Â Â For the Dish
- 1/2 tsp salt
- 1 x 2 pound whole stripped bass or possibly 1 1/2 pound hard fish, steaks, cleaned and scaled
- 3 Tbsp. vegetable oil
- 1 c. sliced bamboo, shoots
- 1/2 c. fresh wood ear mushroom, cut into thin strips or possibly 4 fresh shiitake mushroom, stems removed, caps, cut into thin strips
- 4 x green onion, trimmed, and, cut into 2-inch lengths
- 6 slc peeled ginger, cut into thin strips
- 3 clv garlic, sliced, thinly
- 1 tsp cornstarch, dissolved in 1 Tbsp. water
Инструкции
- Stir the fish stock, rice wine, soy sauce, sesame oil, brown bean sauce, sugar and warm bean sauce together in a small bowl till the sugar is dissolved.
- For the Dish:Sprinkle the salt over the fish, inside and out, and let stand for 10 min.
- Heat a wok over high heat till warm. Add in 2 Tbsp. of the oil and swirl to coat the sides. Slide the fish into the wok and pan-fry till golden, about 2 min per side. Once the skin is hard and will no longer stick to the wok, slide the fish gently. Remove fish from the pan using two sturdy spatulas.
- Return the wok to high heat and add in the remaining Tbsp. of oil. Add in the bamboo shoots, wood ears, green onions, ginger and garlic. Cook, stirring, till fragrant, about 30 seconds. Add in the seasonings and bring to a boil, 1 to 2 min.
- Return the fish to the wok and bring to a boil. Adjust the heat so the liquid is simmering, cover the wok and simmer till the meat along the backbone is cooked through, about 10 min. Turn the fish once during cooking. Remove the fish carefully from the wok and place on a hot serving platter.
- Stir the dissolved cornstarch into the sauce and cook, stirring, till the sauce thickens slightly, 30 seconds to 1 minute. Spoon the sauce over the fish and serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 4 servings | |
| Calories 179 | |
| Calories from Fat 125 | 70% |
| Total Fat 14.17g | 18% |
| Saturated Fat 1.36g | 5% |
| Trans Fat 0.26g | |
| Cholesterol 4mg | 1% |
| Sodium 597mg | 25% |
| Potassium 166mg | 5% |
| Total Carbs 6.85g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 3.01g | 2% |
| Protein 3.94g | 6% |
