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Ingredients :
750 g sea bass
4 tablespoons lard for frying
3 tablespoons soy sauce
1 tablespoon sugar
2 tablespoons rice wine
50 g bamboo shoots, cut into small
slices
3 dried Chinese mushrooms, soaked
3 scallions
2 slices fresh root ginger, peeled
1 tablespoon cornstarch
1 1/4 cups water
Salt to taste
Method :
Wash and clean the fish. Pat dry
thoroughly with kitchen paper. Cut the fish into slices of uniform
thickness. Heat up a wok with the lard. Coat the fish (skin) with soy
sauce and fry for about 5 minutes. Turn over, add the remaining soy
sauce, rice wine, sugar, bamboo shoots, salt to taste, mushrooms,
onions, root ginger and water. Bring to the boil over a high heat for 5
minutes. Reduce heat and simmer for another 15 minutes or until the
juice is reduced. Remove the fish onto a dish, add the cornstarch to
thicken the gravy. Pour it over the fish and serve hot with steaming
white rice.
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