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| 1/2 x ca. 450 g | Fish filets (soft flesh fish like sole) |
| 1/2 Tasse | sherry dry |
| 1 Teelöffel | sugar |
| 1/2 Teelöffel | soy sauce thin |
| 1/2 Teelöffel | ginger minced, fresh |
| 1 Esslöffel | Cloud Ear black fungus (or water chestnuts) |
| 2/3 Tasse | chicken stock |
| 1/2 Teelöffel | Szechwan Soybean Paste |
| 1 Teelöffel | Cornstarch paste (approx) |
| 1/2 Teelöffel | sesame oil |
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Cook this dish quickly so fish will be flaky and tender.
Preparation: Wash and soak Cloud Ear fungus for about 30 minutes or until soft; drain. Slice fish filets into 2" squares; marinate in sherry, sugar and soy sauce for 15 minutes. Mix stock and soybean paste; add in half the marinade when fish is removed.
Cooking: Heat wok to high. Add stock mixture; when it comes to slow boil, add ginger and Cloud Ear fungus; cook fungus for about 1 minute. Dribble in cornstarch paste; keep stirring as you do; sauce should attain a medium consistency. Allow sauce to cook for another minute. Reduce heat to medium, then introduce fish pieces. Poach for about 1 minute or until flaky and milky white. Avoid overcooking. Stir in sesame oil. Serve.
fungus; garnish with minced green onion.
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