Five-Coloured Fish
Shreds
Ingredients
1 lb (500g ) fresh fish
filets, skinned
1 tsp. cornstarch dissolved in 1 tsp. water
3 1/2 oz (100g) dried Chinese black mushrooms,
soaked in hot water until soft and then shredded
1/2 tsp. sesame oil
5 oz (150g) carrot, shredded
5 tsp. chicken stock
1/2 tsp. salt, or to taste
1/2 tsp. sugar
2 tsp. rice wine
2 cups (500ml) vegetable oil for deep-frying
1/4 tsp. pepper
3 1/2 oz (100g) green pepper, shredded
2 egg whites
3 1/2 oz (100g) bean sprouts
3 tbsp dry cornstarch (cornflour)
1 tsp. scallions, chopped
1 tsp. fresh ginger, chopped
1 tsp. MSG(optional)
Directions
- Cut the fish into 2 inch (5cm) sections,
then into slices and 3/4 inch (2cm ) shreds.
- Mix 1/4 tsp. of the salt, the rice wine,
1/8 tsp. of the pepper, the egg whiles
, and the cornstarch into a batter. Stir
in 2 tbsp of the sesame oil and rub the
fish pieces with the batter. Set aside.
- Blanch the mushrooms and carrots briefly
in boiling water. Rinse in cold water
and drain immediately.
- Mix together the remaining 1/4 tsp.
of the salt the 1/2 tsp. of MSG (optional).
the chicken stock, the remaining 1/4 tsp.
of sesame oil, and remaining 1/8 tsp.
of the pepper, the sugar and the cornstarch-water
mixture into a sauce.
- Heat the oil to moderately hot about
230oF ( 110oC) . Add the mushrooms, carrot,
green pepper bean sprouts, scallions and
ginger.Stir-fry 1 minute . Add the fish
and rice wine and stir. Pour in the sauce
and stir-fry to blend all the ingredients
together. Remove and serve.
