Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Fish filets (soft flesh fish
-like sole)
1/2 c Dry sherry
1 ts Sugar
1/2 ts Thin soy sauce
1/2 ts Fresh ginger, minced
1 tb Cloud Ear black fungus (or
-water chestnuts)
2/3 c Chicken stock
1/2 ts Szechwan Soybean Paste
1 ts Cornstarch paste (approx)
1/2 ts Sesame oil

Cook this dish quickly so fish will be flaky and tender.

Preparation: Wash and soak Cloud Ear fungus for about 30 minutes or
until soft; drain. Slice fish filets into 2" squares; marinate in
sherry, sugar and soy sauce for 15 minutes. Mix stock and soybean
paste; add in half the marinade when fish is removed.

Cooking: Heat wok to high. Add stock mixture; when it comes to slow
boil, add ginger and Cloud Ear fungus; cook fungus for about 1
minute. Dribble in cornstarch paste; keep stirring as you do; sauce
should attain a medium consistency. Allow sauce to cook for another
minute. Reduce heat to medium, then introduce fish pieces. Poach for
about 1 minute or until flaky and milky white. Avoid overcooking.
Stir in sesame oil. Serve.

Variation: Use thinly sliced water chestnuts in place of Cloud Ear
black fungus; garnish with minced green onion.

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