Five-Coloured Fish Shreds

Five-Coloured Fish Shreds

INGREDIENTS

1 lb (500g ) fresh fish filets, skinned

3 1/2 oz (100g) dried Chinese black mushrooms,
soaked in hot water until soft and then shredded

5 oz (150g) carrot, shredded

1/2 tsp. salt, or to taste

2 tsp. rice wine

1/4 tsp. pepper

2 egg whites

3 tbsp dry cornstarch (cornflour)

1 tsp. fresh ginger, chopped

1 tsp. cornstarch dissolved in 1 tsp. water

1/2 tsp. sesame oil

5 tsp. chicken stock

1/2 tsp. sugar

2 cups (500ml) vegetable oil for deep-frying

3 1/2 oz (100g) green pepper, shredded

3 1/2 oz (100g) bean sprouts

1 tsp. scallions, chopped

1 tsp. MSG(optional)

RECIPE

Cut the fish into 2 inch (5cm) sections, then into slices and 3/4 inch (2cm ) shreds.
Mix 1/4 tsp. of the salt, the rice wine, 1/8 tsp. of the pepper, the egg whiles , and the cornstarch into a batter. Stir in 2 tbsp of the sesame oil and rub the fish pieces with the batter. Set aside.
Blanch the mushrooms and carrots briefly in boiling water. Rinse in cold water and drain immediately.
Mix together the remaining 1/4 tsp. of the salt the 1/2 tsp. of MSG (optional). the chicken stock, the remaining 1/4 tsp. of sesame oil, and remaining 1/8 tsp. of the pepper, the sugar and the cornstarch-water mixture into a sauce.
Heat the oil to moderately hot about 230^oF ( 110^oC) . Add the mushrooms, carrot, green pepper bean sprouts, scallions and ginger.Stir-fry 1 minute . Add the fish and rice wine and stir. Pour in the sauce and stir-fry to blend all the ingredients together. Remove and serve.