Fillet Of Fish With Wine Rice Sauce
|Flounder fillet/Gray sole/yellow pike/sea bass||1 Pound|
|Tree ears||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm)|
|Fermented rice wine||1⁄2 Cup (8 tbs)|
|Chinese rice wine||2 Tablespoon|
|Tapioca starch||2 Teaspoon|
|Peanut oil/Vegetable oil||6 Tablespoon|
Remove any bones from the center of the fillet.
Cut the fillet lengthwise into two strips; slice each half almost parallel to the grain but at a slight angle into 2 by 2 inch (5 by 5 cm) squares.
Marinate with wine, salt, egg white, and tapioca starch for at least 15 to 20 minutes.
Soak the tree ears in boiling hot water for 30 minutes.
Drain and set aside.
Thinly slice the garlic.
Set aside with the tree ears.
Use a double layer of cheesecloth to squeeze out the wine rice juice; add water and squeeze again to make 1/2 cup wine rice juice.
Discard the rice.
Add wine, salt, sugar, and tapioca starch as listed above in the combined sauce.
Heat a wok very hot, add oil and heat to about 300Â° F (150Â° C). (Beginners may want to use a thermostat.)
Add the fish and gently stir until most of the color has changed.
With a strainer, remove the fish to a plate.
Heat the remaining oil and stir fry the garlic and tree ears.
Stir the combined sauce well, add to the wok, mix a few times.
Add the cooked fish; stir gently and cook just to heat through.