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Ingredients :
350 g grouper fish steak
100 g seasonal greens
3 Chinese dried mushrooms, soaked in
hot water
2 slices ginger root, peeled and
chopped finely
1 carrot
2 scallions, cut into short lengths
1 egg white
2 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon sugar
1/2 tablespoon cornstarch
1 teaspoon sesame seed oil
Salt to taste
Oil for deep-frying
Method :
Wash the fish steak and mix with a little
salt, egg white and cornstarch. Cut the carrot into thin
slices and cut each mushroom into two or three pieces. Deep-fry the fish pieces
until lightly golden; scoop out and drain. Pour off the excess oil
leaving about 2 tablespoons in the wok. Stir-fry the ginger root,
onions, greens, mushrooms and carrot. Add salt, blend well. Now add the fish pieces
with soy sauce, rice wine or sherry and sugar. Stir gently for 3 minutes,
then thicken the gravy with cornstarch mixed with a little water. Finally add sesame seed
oil and serve while still hot.
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