Martin Yan - FISH IN LUCKY TREASURE SAUCE

FISH IN LUCKY TREASURE SAUCE

Makes: 4 - 6 servings

Ingredients:

4 dried black mushrooms, soaked, discard stems and chop caps
3 tablespoons dried shrimp, soaked about 15 minutes and chopped
1 whole fish, about 2 pounds (striped bass or snapper)

Marinade
2 slices ginger, minced
1/2 teaspoon salt
1/4 teaspoon white pepper

Sauce1-cup soup stock
1-tablespoon oyster-flavored sauce
2 teaspoons chili sauce
2 teaspoons rice wine
2 teaspoons sesame oil
2 teaspoons sugar
1/4 teaspoon toasted ground Sichuan peppercorns

1/4 cup cooking oil, separated
2 cloves garlic, minced
1 green onion, thinly sliced
2 red chilies, seeded and chopped
2 tablespoons chopped Sichuan preserved vegetables
3 water chestnuts, chopped
1-ounce bean curd, cut into small dice

1-teaspoon cornstarch dissolved in 2 teaspoons water

Cooking:

Clean fish and pat dry. Combine marinade ingredients in a dish and add fish to coat well. Let stand 10 minutes. Combine sauce ingredients in a bowl; set aside.
Heat 3 tablespoons cooking oil in a hot wok over high heat, swirling to coat sides. Add fish; pan-fry 5 to 6 minutes on each side or until golden brown. Remove from wok and set aside.
Heat remainder 1-tablespoon cooking oil in wok over high heat. Add garlic, green onion, chilies, and dried shrimp; stir-fry until fragrant. Add dried mushrooms, Sichuan preserved vegetables, water chestnuts, and bean curd; cook 1 to 2 minutes. Add sauce mixture and bring to a boil. Add fish; braise 3 minutes over low heat. Add cornstarch solution; cook, stirring, until sauce thickens.