White Fish Filets In Bean Sauce

• 1/2 pound fish fillets
• 1 teaspoon cornstarch paste
• 1/2 teaspoon szechuan hot bean paste
• 3/4 cup chicken broth
• 1 x water chestnuts as needed
• 1 tablespoon cloud ear black fungus
• 1/2 teaspoon ginger fresh, minced
• 1/2 teaspoon soy sauce, tamari thin
• 1 teaspoon sugar
• 1/2 cup sherry dry
• 1/2 teaspoon sesame oil

1. Preparation: Wash and soak Cloud Ear fungus for about 30 minutes or until soft; drain.
2. Slice fish filets into 2" squares; marinate in sherry, sugar and soy sauce for 15 minutes.
3. Mix stock and soybean paste; add in half the marinade when fish is removed.
4. Cooking: Heat wok to high.
5. Add stock mixture; when it comes to slow boil, add ginger and Cloud Ear fungus; cook fungus for about 1 minute.
6. Dribble in cornstarch paste; keep stirring as you do; sauce should attain a medium consistency.
7. Allow sauce to cook for another minute.
8. Reduce heat to medium, then introduce fish pieces.
9. Poach for about 1 minute or until flaky and milky white.
10. Avoid overcooking.
11. Stir in sesame oil.
12. Serve.

fish, cornstarch paste, szechuan hot bean, chicken broth, water, cloud ear black fungus, ginger fresh, soy sauce, sugar, sherry dry, sesame oil

Taken from recipeland.com/recipe/v/white-fish-filets-bean-sauce-48310 (may not work)