Velveted Fish

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This elegant dish is a local specialty of yueyang, a fishing village in the hunan province. From the revolutionary chinese cookbook.

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Steps

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Mix together marinade , and mix together cornstarch paste.

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Cut the fish into 1 / 2-inch slices and put in a bowl with marinade.

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Mix well and set aside.

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Drain and squeeze the mushrooms.

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Remove the stems and slice the caps.

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Cut the red and green peppers into 3 / 4-inch strips , and then diagonally into lozenge shapes.

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Cut the scallion greens into bite-sized pieces.

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Heat the wok over high heat , then add some peanut oil.

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When hot , add the fish and stir with chopsticks to separate the slices.

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When they are white but not fully cooked , remove with a slotted spoon and set aside.

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Drain off all but three tablespoons of the oil , and return the wok to the stove top over high heat.

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Add the garlic , ginger , mushrooms and peppers and stir-fry until fragrant.

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Add the fish and season with soy sauce , vinegar and salt to taste.

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Add the stock , and then the cornstarch paste , stirring as it thickens the liquid to a glaze.

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Stir in the scallion greens and then , off the heat , the sesa.

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Ingredients

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halibut fillets, dried shiitake mushrooms, red bell pepper, green bell pepper, scallions, garlic cloves, fresh ginger, light soy sauce, rice vinegar, chicken stock, sesame oil, peanut oil, salt, shaoxing wine, egg whites, cornstarch, cold water