Saturday, August 16, 2008

Fish in Red Dragon Vinegar

Fish in Red Dragon Vinegar


10 oz white fish fillets

For Marinade:

1/2 teaspoon salt

1/4 teaspoon white pepper

1/2 egg white

2 teaspoons cornstarch

2 tablespoons wood ear fungus (wun yee) (available at Chinese stores), soaked for 20 minutes in warm water, rinsed and drained

For Seasonings:

3 tablespoons red dragon vinegar

2 teaspoons sugar

1/4 teaspoon salt

3/4 cup Family Chicken Broth

1 tablespoon cornstarch

1/4 cup peanut oil

Cilantro sprig, for garnish


Cut the fish fillets into 2-inch square pieces. Combine the fish marinade ingredients, add the fish pieces and set aside to marinate for 15 minutes.

Simmer the wood ear fungus in the chicken broth for 1 minute. Drain and set aside.

Mix the seasonings ingredients together.

Coat a skillet with the peanut oil and heat to moderately hot but not smoking. Pan-fry the fish pieces for 2 minutes on each side; the fish should be removed before any browning. Remove with a slotted spoon and set aside.

Pour off the excess oil from the pan. Add the seasonings mixture and bring to a boil, stirring until thickened. Return the fish pieces to the pan and gently simmer for 2 minutes.

Serve on a heated dish, surrounded by the wood ear fungus and garnished with the cilantro.

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