Red Cooked Yellow Fish

Ingredients:

1 yellow fish*

3T cornstarch

6C oil for frying

1/2C shredded pork loin

2T shredded green onion

1T chopped garlic

4T shredded pre-softened Chinese black mushrooms

1/2C shredded precooked bamboo shoot

1T rice wine

2T shredded ginger root

Mixture1(1/2T ginger wine, 1.5T soy sauce)

Mixture2(1/2t cornstarch, 1/2T water)

Mixture3(4T soy sauce, 1t sugar, 1/4t black pepper, 1t sesame oil, 2C stock or water)

Mixture4(1t cornstarch, 1T water)
[t = teaspoon; T = tablespoon; C = cup]

Method:
1)Rinse fish and drain; rub outside with Mixture1 and let sit 30 minutes. Before deep-frying, coat with cornstarch. Heat oil for deep-frying; deep-fry fish over high heat for 2 minutes until golden brown; remove and drain.**

2)Mix shredded pork loin with Mixture2.

3)Heat pan and 4T oil; stir-fry green onion and garlic until fragrant; add pork shreds and mix to separate shreds; add shredded black mushroom and bamboo shoot. Stir-fry together briefly and add 1T rice wine, Mixture3 and fish. When mixture reaches a boil, cook 8 minutes over medium heat until fish is flaky and sauce has reduced to about 1C; remove fish to serving plate and add Mixture4 to sauce to thicken; add 1T oil and mix together. Pour sauce over fish and sprinkle shredded ginger on top; serve.

Remark:

*If yellow fish is unavailable, substitute sea bass, flounder or haddock.

**You may pan-fry the fish until golden on both sides in 4T oil; omit coating fish with cornstarch.

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