Martin Yan, certified master chef and host of the PBS television series Martin Yan’s Chinatown, shares this Shanghai-inspired fish recipe from his 2002 cookbook Martin Yan’s Chinatown Cooking.
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Ingredients:
3/4 pound firm-fleshed white fish fillets, such as halibut, sea bass, or grouper
1 dried wood ear mushroom
1 teaspoon Chinese rice wine or dry sherry
2 teaspoons cornstarch
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/4 cup fish stock or dissolved seafood bouillon
1/4 cup Chinese rice wine or dry sherry
1 tablespoon fermented rice
2 teaspoons sugar
Vegetable oil
1/4 cup carrots, sliced thinly
1/4 cup sliced bamboo shoots
3 fresh shiitake mushrooms, stems discarded and caps halved
4 thin slices peeled ginger
1 scallion, trimmed and cut into 1-1/2-inch lengths
Directions:
Cover wood ear mushroom with water in bowl. Soak until softened, about 20 minutes. Drain and cut into thin strips.
Stir one teaspoon wine, cornstarch, salt, and pepper into a medium bowl to create a marinade. Toss the fish gently in the mixture to coat and let it sit for ten minutes.
Stir together 1/4 cup wine, the fish stock or boullon, fermented rice, and sugar in a small bowl until sugar is dissolved.
Heat a wok over high heat. Pour in a half-inch of oil. When the oil is very hot, add marinated fish and cook, turning once, just until the fish begins to flake (two minutes per side). Remove fish with a slotted spoon and drain on paper towels. Spoon off all but one tablespoon of the oil in the wok.
Return wok to high heat. Add wood ear, carrots, bamboo, shiitake, ginger, and scallion, and stir-fry until carrots are tender, two to two-and-a-half minutes. Pour in the seasonings and bring to a boil. Return fish to the pan and cook, stirring gently so fish stays intact (one minute).
Servings: Serves four.
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