Stuffed Mushrooms Recipe

Ingredients

• 12 large dried mushroom caps
• 225 g/8 oz crab meat
• 3 water chestnuts, minced
• 2 spring onions (scallions), finely chopped
• 1 egg white
• 15 ml/1 tbsp corn-flour (cornstarch)
• 15 ml/1 tbsp soy sauce
• 15 ml/1 tbsp rice wine or dry sherry
  Method:
• Soak the mushrooms in warm water overnight. Squeeze dry. Mix together the remaining ingredients and use to fill the mushroom caps.
• Arrange on a steamer rack and steam for 40 minutes. Serve hot.
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Chinese Dim Sum Recipes - Pseudo Smoked Fish Recipe

Ingredients

• 1 sea bass
• 3 slices ginger root, sliced
• 1 clove garlic, crushed
• 1 spring onion (scallion), thickly sliced
• 75 ml/5 tbsp soy sauce
• 30 ml/2 tbsp rice wine or dry sherry
• 2.5 ml/1/2 tsp ground anise
• 2.5 ml/1/2 tsp sesame oil
• 10 ml/2 tsp sugar
• 120 ml/4 fl oz/1/2 cup stock
• oil for deep-frying
• 5 ml/1 tsp corn-flour (cornstarch)
  Method:
• Trim the fish and cut it into 5 mm (1/4in) slices against the grain. Mix together the ginger, garlic, spring onion, 60ml/4 tbsp of soy sauce, the sherry, anise and sesame oil.
• Pour over the fish and toss gently. Leave to stand for 2 hours, turning occasionally. Drain the marinade into a pan and pat the fish dry on kitchen paper.
• Add the sugar, stock and remaining soy sauce to the marinade, bring to the bon and simmer for 1 minute.
• If the sauce needs to be thickened, mix the corn-flour with a little cold water, stir it into the sauce and simmer, stirring, until the sauce thickens.
• Meanwhile, heat the oil and deep-fry the fish until golden brown. Drain well. Dip the pieces of fish in the marinade then arrange them on a warmed serving plate. Serve hot or cold.
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