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Ingredients :
750 g fish, cut into 6 pieces
2 teaspoons salt
6 tablespoons vegetable oil
6 slices fresh root ginger
Pepper to taste
Garnish and sauce
3 scallions
2 tablespoons lard
2 tablespoons onion, chopped coarsely
4 medium dried Chinese mushrooms
1 1/2 tablespoons fresh ginger root,
chopped
100 g pork, ground
3 tablespoons soy sauce
4 tablespoons fish stock
2 tablespoons rice wine
Method :
Clean and pat dry the fish steaks with
absorbent kitchen paper. Rub the fillets with salt, pepper and 1
tablespoon oil. Soak the dried mushrooms
in hot water to cover for 25 minutes. Drain and discard the
tough stalks. Cut the mushroom caps into
matchstick-sized shreds. Cut the scallions into 2.5 cm sections.
Heat the wok with the remaining oil. When hot, add the ginger
slices and spread out evenly to flavor the oil. Lay the fish steaks in the
hot flavored oil and shallow-fry or sauté for 2 minutes on each
side. Pour away any excess oil
and remove from the heat. Heat the lard in a
separate pan. When hot, stir-fry the
chopped onion, ginger and mushrooms for 1 minute. Add the minced pork and
stir over high heat for 3 minutes. Mix in the soy sauce,
stock, wine or sherry and scallion. Bring to the boil and
continue to stir-fry for 1 minute. Meanwhile, reheat the
first pan and return the fish steaks to it. Heat through, then pour
the sauce and garnish over the fish. Transfer contents to a
heated serving plate. Serve while hot.
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