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cooking time: 10 minutes
Ingredients
30 grams dried Chinese mushrooms
450 grams cod (or hake)
1 egg white, lightly beaten
1 teaspoon salt
3 teaspoons corn flour
113 grams spring greens
30 grams spring onions
15 grams fresh ginger
oil for deep frying
1 tablespoon sherry
3 tablespoons water
2 teaspoons soy sauce
pinch Ve-Tsin
Method
Soak mushrooms in warm water for 30
minutes, drain, remove stalks.
Cut fish into pieces. Mix with egg white, a pinch of salt and 1
teaspoon corn flour.
Cook spring greens in salted water for 2-3 minutes and drain.
Cut onions, ginger, mushrooms and spring greens into strips.
Heat oil, deep fry fish pieces for 5-6 minutes, drain.
Fry vegetables and mushrooms in 1-2 tablespoons oil for 1 minute.
Add fish. Sprinkle the sides of the pan with sherry.
Blend remaining corn flour with water, soy sauce and Ve-Tsin, pour
over
contents of frying pan, cook for 1-2 minutes until
the sauce thickens and serve.
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