Drunken fish b1

4 servings

Ingredients

Quantity Ingredient
½ ounce BLACK FUNGI
1 (2-lb) SEA BASS OR
½ pounds SOLE FILLET
2 tablespoons CORNSTARCH
1 EGG WHITE (1/2 EGG WHITE IF SOLE FILLET IS USED)
1½ cup CHICKEN STOCK
¼ teaspoon SALT
2 tablespoons SUGAR
3 tablespoons PALE DRY SHERRY
1½ cup SOYA BEAN OIL

Directions

The day before, soak black fungi as in With Three recipe (see index).

Skin the sea bass fillets under cold running water and pat dry with absorbent paper towels. Using a cleaver or sharp knife, cut the fillets into pieces 2 inches square by ½-inch thick. Place 1 table- spoon of cornstarch and the egg white in a bowl and add the sea bass pieces. Toss lightly until each piece is coated. Combine chicken stock, salt, sugar, and sherry in another bowl. Heat the soya bean oil in a wok to 315 F to 320 F. Lay the coated sea bass pieces carefully in the hot oil. Fry for 2 minutes, making sure that the pieces do not stick together. Remove pieces and rest on a dish to drain. Pour out remaining oil, leaving only enough to lightly coat the wok's surface. Add chicken stock mix- ture to wok along with the drained sea bass pieces. Bring to a boil and add 1 tablespoon corn- starch mixed with 1 tablespoon of water. Re- turn to a boil and pour over the black fungi bed previously prepared. Serve. Temperature(s): HOT Effort: AVERAGE Time: 00:20 Source: MR. CHOW Comments:EAST 57TH STREET, MANHATTAN.

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