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Shanghainese Wok Seared Fish In Wine Sauce - Recipe Cost

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Â Â (or possibly dry sherry)

1/8 tsp freshly-grnd white pepper

Â Â (such as halibut, sea bass or possibly grouper)

Â Â (or possibly 1/4 c. dissolved seafood bouillon)

1 Tbsp. fermented rice

1 x wood ear mushroom

Â Â Vegetable oil for shallow frying

1/4 c. thinly bias-sliced carrot

Â Â removed, and caps halved

Â Â cut into 1 1/2" lengths

Ingredients	Per Serving Qty	Common Price	Price per Serving
1 tsp Chinese rice wine	1/4 teaspoon	$0.20 per fluid ounce	$0.01
2 tsp cornstarch	1/2 teaspoon	$2.89 per 16 ounces	$0.01
1/4 tsp salt	0.06 teaspoon	$2.91 per 16 ounces	$0.00
3/4 lb hard white fish fillet	3 oz	$6.99 per pound	$1.31
1/4 c. fish stock	1 tablespoon	$2.99 per 15 ounces	$0.11
1/4 c. Chinese rice wine	1 tablespoon	$0.20 per fluid ounce	$0.10
2 tsp sugar	1/2 teaspoon	$1.44 per pound	$0.01
1/4 c. sliced bamboo shoots	1 tablespoon	$1.49 per 8 ounces	$0.06
3 x shiitake mushrooms (optional), stems	3/4 shiitake mushrooms	$4.99 per 4 ounces	$0.63
4 x thin slices peeled ginger	1 slices	$2.99 per pound	$0.01
1 x green onion trimmed, and	1/4 onion	$1.09 per cup	$0.04
Total per Serving			$2.29
Total Recipe			$9.15