Fish Slices, Peking Style
| Yield: | 6 Servings |
| Categories: | Chinese, Seafood |
| 1 | lb | Fish fillets, cubed |
| Cornstarch for dredging fish | ||
| Oil for deep frying | ||
| 2 | + dried chile peppers | |
| 1 | Thin slice of ginger, minced | |
| 2 | To 3 cloves of garlic | |
| 2 | Scallions, chopped coarsely | |
| 2 | Dried shiitake mushrooms | |
| MARINADE | ||
| 1/2 | ts | Salt |
| 1/8 | ts | White pepper |
| 1/4 | ts | Sugar |
| 2 | tb | Dry sherry |
| 1 | ts | Freshly minced ginger |
| 1 | Beaten egg | |
| SAUCE | ||
| 1 | tb | White vinegar |
| 4 | ts | Sugar |
| 3 | tb | Black soy sauce |
| 2 | tb | Rice wine |
| 1 | c | Chicken broth |
| 2 | tb | Cornstarch mixed with 3 TB water |
| 1 | ts | Sesame oil |
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