Ingredients (for 4):
- Frozen green wrasse - 250g
- Bamboo shoot - 20g
- Dried wood ear - 5g
- Egg - 2
- Tapioca starch - 1 tbsp
- Wine lees - 3 tbsp
- Chinese yellow wine - 1 tbsp
- Chicken stock - 125ml
- Ginger juice - 1 tbsp
- Salt - 1/2 tsp
- Sugar - 2 tsp
- Oil - 250ml
Procedures:
1. De-froze the green wrasse and then clean. Use kitchen paper to wipe dry, then cut into thick slices.
2. Marinate the fish fillet with egg white and 1/2 tbsp of tapioca starch for at least 30 minutes.
3. Blend the wine lees into a thick sauce.
4. Soak the dried wood ear in water, then remove the stem and tear into smaller pieces.
5. Blanch the bamboo shoot slices in hot water until it is cooked. Drain for later use.
6. Mix the lee sauce with ginger juice, salt, sugar and chicken stock.
7. Heat the oil to half hot, then add in the fish fillet to cook at low heat until 80% done. Then remove.
8. Drain off the oil but keep around 1 tbsp remaining, then turn to high heat and add in wood ear and bamboo shoots to stir-fry. Spray with Chinese yellow wine.
9. Add in the sauce and continue to cook until the sauce is boiling.
10. Add in the fish fillet and quickly mix everything together. Use 1/2 tbsp of tapioca starch with water to thicken the sauce.
11. Serve.
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