Serves 4
INGREDIENTS
2 tbsp cornflour (cornstarch) paste
1 tbsp light soy sauce
about 575ml/1 pint/2/1/2 cups vegetable oil
2 tbsp Chinese rice wine or dry sherry
1 tbsp finely-chopped spring onions (scallions)
1 tbsp brandy
450g/1 lb fillet of lemon sole or plaice
1/2 tsp finely-chopped fresh ginger
about 100ml/4fl oz/1/2 cup Basic Stock
1 tsp salt
115g/4oz white mushrooms, thinly sliced
few drops sesame oil, to garnish
1/2 egg white
1 tsp light brown sugar

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Braised Fish Fillet with Mushrooms

Trim off the soft bones along the edge of the fish, but leave the skin on. Cut each fillet into bite-sized pieces. Mix the fish with a little salt, the

egg white and about half of the cornflour (cornstarch) paste.

Heat the oil until medium-hot, add the fish slice by slice and stir gently so the pieces do not stick. Remove after about 1 minute and drain.

Pour off the excess oil, leaving about 2 tbsp in the wok.

Stir-fry the onions (scallions), ginger and mushrooms for 1 minute. Add the other ingredients except the cornflour (cornstarch) paste. Bring to the boil. Braise the fish for 1 minute. Thicken wich the paste, and garnish.