Chinese fish dish

Ingredients for 4 servings:

• 2 egg whites
• 4 tbsp cornstarch
• 2 tsp salt
• 2 tsp sugar
• 2 tbsp rice wine (sake)
• 1 piece(s) ginger, walnut-sized, finely chopped, for roasting and:
• 3 garlic cloves, finely chopped and
• 10 mushrooms, dried tungku (shiitake mushrooms) and
• 2 onions, finely chopped
• 6 tbsp soy sauce
• 4 tsp sugar
• 1 pinch of pepper
• 2 tbsp sesame oil
• 3 cups water
• 4 tsp cornstarch, for binding
• 1 package of peas, frozen
• ½ cup cornstarch, for breading
• Oil for frying and roasting
• 500 g fish fillet(s), e.g. pollock or cod

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

with peas, ginger and tungku mushrooms

Cut the fish into approximately 3 cm cubes. Mix the marinade ingredients, add the fish fillet, and let it marinate for at least 30 minutes. Coat the fish pieces in the cornstarch (the starch should adhere well to the fish) and fry individually in hot oil (preferably in a deep fryer) until crispy. Remove from the heat, drain, and keep warm. Blanch the dried mushrooms in hot water and let them soak for 30 minutes, then drain and cut into strips. Mix the ingredients for the basic sauce. Heat the oil in a pan. Add the roasting ingredients and roast briefly. Add the green peas and fry briefly with a pinch of salt. Add the basic sauce and season with 1 tablespoon of rice wine, if desired, and bring to a boil. Mix the cornstarch with cold water to thicken it, add it to the basic sauce, and bring back to a boil. Remove from the heat and stir in the baked fish fillet. Serve with basmati rice.