White Fish Filets In Bean Sauce

Bean sauce is used so often in Chinese dishes, white fish filets in bean sauce, they match so good!

56 minutes Prep: 6 minutes Cook: 50 minutes

97 calories per serving view nutrition facts

happyzhangbo

4 servings suggest servings

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Ingredients

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

Directions

Preparation: Wash and soak Cloud Ear fungus for about 30 minutes or until soft; drain.

Slice fish filets into 2" squares; marinate in sherry, sugar and soy sauce for 15 minutes.

Mix stock and soybean paste; add in half the marinade when fish is removed.

Cooking: Heat wok to high.

Add stock mixture; when it comes to slow boil, add ginger and Cloud Ear fungus; cook fungus for about 1 minute.

Dribble in cornstarch paste; keep stirring as you do; sauce should attain a medium consistency.

Allow sauce to cook for another minute.

Reduce heat to medium, then introduce fish pieces.

Poach for about 1 minute or until flaky and milky white.

Avoid overcooking.

Stir in sesame oil.

Serve.

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Nutrition Facts

Serving Size 106g

Amount per Serving

Calories 97 19% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 28mg	9%
Sodium 280mg	12%
Total Carbohydrate 7.0g	2%
Dietary Fiber 0.0g	0%
Sugars 1.0g
Protein 12.0g	24%

Vitamin A	16%		Vitamin C	6%
Calcium	2%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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