Velvet Fish with Mushrooms
For the original recipe and instructions, see “Velvet Fish with Mushrooms” at cooking.nytimes.com
Ingredients
- 2 tablespoons egg white, lightly beaten
- 2 tablespoons plus 1 teaspoon cornstarch
- 2 tablespoons plus 1 teaspoon Chinese rice wine or sake
- ½ teaspoon kosher salt
- 1 pound firm-fleshed, thick white fish fillets, like flounder, cod or halibut
- 6 dried wood-ear mushrooms or shiitake mushrooms
- 1 teaspoon plus 2 tablespoons neutral oil
- 1 teaspoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon low-sodium soy sauce
- ¼ teaspoon Chinese black vinegar
- ½ teaspoon white vinegar
- ¾ teaspoon white sugar
- 1 tablespoon sliced scallions, white part only
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
Recipe copyright
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