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Fish Slices Peking Style Recipe

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    Source: www.yumyum.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 lb Fish fillets, cubed

    2. 1 ts Freshly minced ginger

    3. 1 Beaten egg -- SAUCE --

    4. 1 tb White vinegar

    5. 4 ts Sugar

    6. 3 tb Black soy sauce

    7. 2 tb Rice wine

    8. 1 c Chicken broth

    9. 2 tb Cornstarch mixed with

    10. 3 TB water

    11. 2 tb Dry sherry

    12. 1/4ts Sugar Cornstarch for dredging fish Oil for deep frying

    13. 1 Thin slice of ginger, minced

    14. 2 To 3 cloves of garlic

    15. 2 Scallions, chopped coarsely

    16. 2 Dried shiitake mushrooms -- MARINADE --

    17. 1/2ts Salt

    18. 1/8ts White pepper

    19. 1 ts Sesame oil

    Instructions Jump to Ingredients ↑

    1. + Directions : 1. Mix marinade, plop fish slices into marinade and refrigerate for 30 minutes.

    2. Place dried mushrooms in warm water for 15 + minutes to soften.

    3. Dredge marinated fish slices in cornstarch while heating oil in wok.

    4. Deep fry fish slices until they are light brown. Dry fish slices on paper towel.

    5. Remove all but two TB of oil from the wok. Stir fry the garlic, chilies, ginger and scallions. Add the mushrooms, stir in the sauce mixture until sauce comes to a boil and then stir in the cornstarch mixture and cook until thickened.

    6. Return the fish slices to the wok, swirl in sesame seed oil.

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