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8 ounce Sole, Fillets
½ cup Sherry, Dry
1 teaspoon Sugar
½ teaspoon Soy Sauce
½ teaspoon Ginger, Fresh Chopped
1 tablespoon Water Chestnuts
2/3 cup Chicken Stock
½ teaspoon Soy Beans, Paste
1 teaspoon Cornstarch, Paste
½ teaspoon Sesame Oil
Slice fish fillets into small squares; marinate in sherry, sugar and soy sauce 15 minutes. Mix stock and soybean paste; add in half the marinade when fish is removed.
Heat wok and add stock mixture; when it comes to slow boil, add ginger and thinly sliced water chestnuts. Cook 1 minute. Dribble in cornstarch paste whilst stirring . Cook for another minute. Reduce heat then introduce fish pieces. Poach 1 minute or until flaky and milky white. Avoid overcooking. Stir in sesame oil.
½ cup Sherry, Dry
1 teaspoon Sugar
½ teaspoon Soy Sauce
½ teaspoon Ginger, Fresh Chopped
1 tablespoon Water Chestnuts
2/3 cup Chicken Stock
½ teaspoon Soy Beans, Paste
1 teaspoon Cornstarch, Paste
½ teaspoon Sesame Oil
Slice fish fillets into small squares; marinate in sherry, sugar and soy sauce 15 minutes. Mix stock and soybean paste; add in half the marinade when fish is removed.
Heat wok and add stock mixture; when it comes to slow boil, add ginger and thinly sliced water chestnuts. Cook 1 minute. Dribble in cornstarch paste whilst stirring . Cook for another minute. Reduce heat then introduce fish pieces. Poach 1 minute or until flaky and milky white. Avoid overcooking. Stir in sesame oil.
