Fish Fillets In Wine Sauce
|Dried mushrooms||4 Large|
|Chicken broth/Canned chicken broth||3⁄4 Cup (12 tbs)|
|Dry sherry||2 Tablespoon|
|Soy sauce||2 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Fish fillets||1 Pound, cut in 2-inch squares (Such As Rockfish, Turbot, Sole, Or Sea Bass)|
|Salad oil||2 Tablespoon|
|Cornstarch||2 Teaspoon, combined with water|
|Sesame oil||1 Teaspoon|
Cover mushrooms with warm water, let stand for 30 minutes, then pour off 1 1/2 cup of soaking liquid and place in a small pan; discard remaining liquid.
Cut off and discard stems; slice mushrooms.
Place mushrooms in pan with soaking liquid; add chicken broth, sherry, sugar, and soy.
Bring to a boil; reduce heat, cover, and simmer until mushrooms are tender Beat egg with salt and pepper.
Dip pieces of fish in egg, then coat lightly with cornstarch, 'n a wide frying pan, heat salad oil over medium-high heat.
Add fish and cook until it flakes when prodded in thickest part with a fork (about 3 minutes per side).
Stir cornstarch and water.
Add to sauce and cook, stirring, until sauce bubbles and thickens.
Stir in sesame oil.
Transfer fish to a serving platter; pour sauce over fish before serving.