Preparation:
The day before, soak black fungi as in With Three recipe (see index). Skin the sea bass fillets under cold running water and pat dry with absorbent paper towels.
Using a cleaver or sharp knife, cut the fillets into pieces 2 inches square by 1/2-inch thick. Place 1 table- spoon of cornstarch and the egg white in a bowl and add the sea bass pieces.
Toss lightly until each piece is coated. Combine chicken stock, salt, sugar, and sherry in another bowl. Heat the soy bean oil in a wok to 315F to 320F
Lay the coated sea bass pieces carefully in the hot oil. Fry for 2 minutes, making sure that the pieces do not stick together. Remove pieces and rest on a dish to drain. Pour out remaining oil, leaving only enough to lightly coat the wok's surface.
Add chicken stock mixture to wok along with the drained sea bass pieces. Bring to a boil and add 1 tablespoon corn- starch mixed with 1 tablespoon of water. Re- turn to a boil and pour over the black fungi bed previously prepared. |
