This elegant dish is a local specialty of Yueyang, a fishing village in the Hunan Province. From the Revolutionary Chinese Cookbook.
- 14 ounces halibut fillets (or any white fish)
- 3 dried shiitake mushrooms, soaked in hot water from the kettle for 30 minutes and drained
- 1⁄2 red bell pepper
- 1⁄2 green bell pepper
- 3 scallions, green parts only
- 3 garlic cloves, thinly sliced
- 1 1⁄2 inches piece fresh ginger, peeled and thinly sliced
- 1⁄2 teaspoon light soy sauce
- 1⁄2 teaspoon rice vinegar
- 3 tablespoons chicken stock or 3 tablespoons water
- 1 teaspoon sesame oil
- peanut oil, for cooking
- salt, to taste
- 1 tablespoon shaoxing wine or 1 tablespoon sherry wine
- 2 tablespoons egg whites
- 2 tablespoons cornstarch or 2 tablespoons potato flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cornstarch or 1⁄2 teaspoon potato flour
- 2 teaspoons cold water
- Mix together marinade, and mix together cornstarch paste.
- Cut the fish into 1/2-inch slices and put in a bowl with marinade; mix well and set aside.
- Drain and squeeze the mushrooms; remove the stems and slice the caps.
- Cut the red and green peppers into 3/4-inch strips, and then diagonally into lozenge shapes.
- Cut the scallion greens into bite-sized pieces.
- Heat the wok over high heat, then add some peanut oil. When hot, add the fish and stir with chopsticks to separate the slices; when they are white but not fully cooked, remove with a slotted spoon and set aside.
- Drain off all but three tablespoons of the oil, and return the wok to the stove top over high heat; add the garlic, ginger, mushrooms and peppers and stir-fry until fragrant; add the fish and season with soy sauce, vinegar and salt to taste; add the stock, and then the cornstarch paste, stirring as it thickens the liquid to a glaze.
- Stir in the scallion greens and then, off the heat, the sesame oil. Serve.
"ALWAYS READ THE RECIPE IN FULL BEFORE YOU START and WITH THE REVIEWS by other". NOW taken all the suggestions from other's and put them together to make an excellent meal. It's a matter of what your taste is. YES ! I all-way like to made the recipe once as written, the way the chef did it. Yes I made a few alterations, I can't leave anything alone! I have to play with my food. It's a matter of what your taste is....I now have two more or is it three ways to this. I made this and it came out much better for me. What I like is the idea what other reviewer did, You can get very good tip's as will as hint's, I do add this to my notes, to do. You got me thinking on this, I like it. Thank you and to the other reviewer who suggested what to do, I love it wend someone do the recipe with alterations, and it was a hit with everyone! I had several requests for the recipe. I Will definitely make this again for sure! Thank You!! P.S...Will tweak it till I come up with something I really like. Did I get you Inspired to play with your food that what I love about cooking have fun I would love to hear any improvements and/or variations you make to this simple recipe. "I like to think that I am an explorer of food." Enjoy! Y'all Have A GOOD Cooking Week and Happy Cooking to y'all!....As well !!..... NOW I can do my happy food dance Now! PARTY..PARTY...PARTY 5 Stars; no; It's over the top, More Like 8-10 to me is more like it.
Quick dinner, excellent flavors. I did triple my sauce to serve over the rice. <br/>Thank you .
wonderful dish! i did add some thinly sliced Serrano chilies for a little heat came out delish