Servings: 6
Source: Gourmet 2/79
Ingredients
1 pound firm-fleshed white fish fillets, such as sole
3 tsp gingerroot
1 tablespoon rice wine
2 teaspoons cornstarch
1 teaspoon salt
6 wood-ear mushrooms or black fungus
1 tablespoon minced scallion
1 tablespoon minced garlic
1 cup Chinese chicken broth
2 tablespoons fermented wine rice or sake
2 teaspoons sugar
1½ teaspoons cornstarch
½ teaspoon salt
2 cups peanut oil
Directions
Holding a cleaver at a forty-five° angle to the cutting surface, cut 1 pound firm-fleshed white fish fillets, such as sole, crosswise into ¼ -inch slices. In a bowl combine 1 egg white, lightly beaten, 2 slices of gingerroot, each the size of a quarter, flattened with the flat side of a cleaver, 1 tablespoon rice wine, 2 teaspoons cornstarch, and I teaspoon salt, add the fish, tossing it to coat it with the mixture, and let it marinate for 1 hour. In a shallow bowl let 6 wood-ear mushrooms or black fungus soften in warm water to cover for 20 minutes, drain them, and cut them into 1-inch pieces. In a dish combine 1 tablespoon each of minced scallion and minced garlic and 2 teaspoons peeled and minced gingerroot. In a small bowl combine 1 cup Chinese chicken broth (January, 1979) or tinned chicken broth, 2 tablespoons fermented wine rice or sake, 2 teaspoons sugar, 1½ teaspoons cornstarch, and ½ teaspoon salt.
Heat a wok over high heat until it is very hot, add 2 cups peanut oil, and heat it to 350ºF. Drain the fish and remove and discard the gingerroot. Add the fish to the oil and deep-fry it for 2 minutes, or until it becomes opaque. Transfer the fish with a skimmer to paper towels to drain. Strain all but 2 tablespoons of the oil through a fine sieve into ajar and store it, covered, for reuse in frying fish. Reheat the oil remaining in the wok until it is very hot, add the scallion mixture, and stir-fry it for 30 seconds, or until it is fragrant. Add the mushrooms and stir-fry the mixture for 30 seconds. Stir the broth mixture, add it to the wok, and cook the mixture for 2 to 3 minutes, or until the sauce is thickened slightly. Add the fish and toss it until it is coated well with the sauce. Transfer the mixture to a heated platter.