Chinese fish pan

Ingredients for 2 servings:

• 3 small mushrooms (Chinese dried mushrooms)
• 300 g fish fillet(s)
• 1 tbsp salt
• ½ egg white, lightly whisked
• 1 tsp cornstarch
• 600 ml vegetable oil
• 1 tsp ginger, freshly chopped
• 2 spring onions, finely chopped
• 1 garlic clove(s), finely chopped
• ½ bell pepper(s), green, pitted, diced
• ½ carrot(s), thinly sliced
• 60 g bamboo shoot(s), rinsed, drained and sliced
• ½ tsp sugar
• 1 tbsp soy sauce, light
• 1 tsp rice wine or dry sherry
• 1 tbsp sauce (chili bean sauce)
• 2 tbsp vegetable broth
• some sesame oil

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

Soak the dried mushrooms in a bowl of warm water for 30 minutes. Drain on paper towels. Reserve the soaking broth. Squeeze the mushrooms, remove any tough stems, and slice the caps into thin strips. Cut the fish into bite-sized pieces and place them in a shallow bowl. Mix thoroughly with a pinch of salt, egg white, and cornstarch. Heat the oil in a preheated wok. Deep-fry the fish pieces for about 1 minute. Remove and drain on paper towels. Carefully drain the excess oil, leaving about 1 teaspoon in the wok. Add the ginger, spring onions, and garlic and heat for a few seconds. Then add the green bell pepper, carrot, and bamboo shoots and stir-fry for about 1 minute. Add the sugar, soy sauce, rice wine, chili bean sauce, broth, and the remaining salt. Bring to a boil. Add the fish and stir to coat with the sauce. Braise for 1 minute. Drizzle with sesame oil and serve.