Velveted Fish

Ingredients

• 14 ounces halibut fillets (or any white fish)
• 3 dried shiitake mushrooms, soaked in hot water from the kettle for 30 minutes and drained
• 1/2 red bell pepper
• 1/2 green bell pepper
• 3 scallions, green parts only
• 3 garlic cloves, thinly sliced
• 1 1/2 inches piece fresh ginger, peeled and thinly sliced
• 1/2 teaspoon light soy sauce
• 1/2 teaspoon rice vinegar
• 3 tablespoons chicken stock or water
• 1 teaspoon sesame oil
• peanut oil, for cooking
• salt, to taste

Marinade

• 1 tablespoon shaoxing wine or sherry wine
• 2 tablespoons egg whites
• 2 tablespoons cornstarch or potato flour
• 1/2 teaspoon salt

Cornstarch Paste

• 1/2 teaspoon cornstarch or potato flour
• 2 teaspoons cold water

Directions

1. 1

   Mix together marinade, and mix together cornstarch paste.

2. 2

   Cut the fish into 1/2-inch slices and put in a bowl with marinade; mix well and set aside.

3. 3

   Drain and squeeze the mushrooms; remove the stems and slice the caps.

4. 4

   Cut the red and green peppers into 3/4-inch strips, and then diagonally into lozenge shapes.

5. 5

   Cut the scallion greens into bite-sized pieces.

6. 6

   Heat the wok over high heat, then add some peanut oil. When hot, add the fish and stir with chopsticks to separate the slices; when they are white but not fully cooked, remove with a slotted spoon and set aside.

7. 7

   Drain off all but three tablespoons of the oil, and return the wok to the stove top over high heat; add the garlic, ginger, mushrooms and peppers and stir-fry until fragrant; add the fish and season with soy sauce, vinegar and salt to taste; add the stock, and then the cornstarch paste, stirring as it thickens the liquid to a glaze.

8. 8

   Stir in the scallion greens and then, off the heat, the sesame oil. Serve.