White Fish Filets In Bean Sauce

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.