Mushroom Sesame Chinese Fried Fish

This is a good "comfort food" recipe, the sesame & wine sauce gives it a lot of flavor without any garlic or onions, but I suppose you could add those if you like.


From the Sunset Chinese Cookbook c. 1979, p.1986:

In the book, this recipe is labled Fish Fillets in Wine Sauce, but since there're just 2 T's of sherry, there  is more of a sesame flavor.  This is about a 30 min meal if you use fresh mushrooms.  Most of the measurements aren't critical, I used more mushrooms than the recipe did.

Sauce:
4 large dried mushrooms (or about a dozen of those small fresh portabellas, about egg size - just slice them in two, use the stems too)
Cover shrooms with warm water, let stand 30 mins , then pour off 1/4 C of the soaking liquid and put in small pan, discard remaining liquid. (With fresh m-r's, just toss in pan, they have their own moisture), cut up m-r's, discard dried ones stems, put in pan.
Add:
3/4 C chicken broth
2 T dry sherry (or maybe some fruit juice)
1 t sugar
2 t soy sauce


Bring to boil, reduce heat and simmer for abt 20 mins (while you work on the fish) until tender.

Fish:
1 lb fish fillets (I used ling, rockfish, sole or sea bass, and probably 'butt will work.) cut into 2" squares.

In small bowl, mix:
1 egg (or e. substitute) (might need more)
1/2 t salt
1/8 t white (or black) pepper

In large covered bowl (or bag, or just sprinkle it on), put about a 1/4 C of Cornstarch.
Dip fish in egg, put in bowl and shake to coat with cornstarch, it'll be a little soupy.

Heat 2 T salad oil in large frying pan or griddle with edge lip to medium-high heat, add coated fish and cook about 3 mins each side (until it flakes) (it won't get golden brown, just a light biege)

Back to the sauce:
Mix:
2 t cornstarch (you saved the leavings from dusting the fish, didn't you?)
2 t  cold water
Add to sauce. 
Cook the sauce, stirring, until sauce bubbles and thickens (you might need to turn up the heat from simmer).
Add:
1 t sesame oil (the dark kind)

Either put the fish on a platter and pour sauce over, or put the fish in the sauce pan,  and serve with a little soy sauce and more sesame oil to taste.
Was good over brown rice.


Makes 3-4 servings, 2-3 for those who have paddled hard.