|Corn flour||2 Tablespoon|
|Haddock/Other firm fish fillets||500 Gram, thinly sliced|
|Egg white||1 , lightly beaten|
|Vegetable oil||625 Milliliter|
|Peanut oil||2 Tablespoon|
|Dried black winter mushrooms||12|
|Corn flour mixture||1 Tablespoon|
|Chinese chicken stock||60 Milliliter|
|Rice wine/Dry sherry||5 Tablespoon|
|Brown sugar||1 1⁄2 Teaspoon|
On a plate, mix together cornflour (cornstarch) and salt, coat fish slices evenly, shaking off any excess then dip fish slices separately into the egg white to coat; allow excess to drain off.
In a wok, over a medium flame, heat vegetable oil, add fish and cook for 2 minutes on each side; the fish should remain white.
Remove, drain on absorbent kitchen paper and keep warm.
In a medium saucepan, heat peanut oil, add mushrooms and stir fry for 1 minute.
Drain on absorbent kitchen paper.
For the sauce, in a bowl, mix together ingredients, stir into wok, bring to the boil, then simmer until sauce thickens.
Gently stir in fish to coat.