Ingredients
- 4 mushrooms (dried)
- 475 ml peanut oil
- 210 gr whitefish fillets
- 34 gr bamboo shoots (drained)
- 30 ml tomato sauce
- 18 gr pepper flakes (red)
- 16 gr green onions (chopped)
- 16 ml soy sauce
- 14 gr sugar
- 16 ml rice wine
- 5 gr cornstarch
- 1 gr salt
Soak mushrooms for 10 minutes in warm water, drain, and chop. Heat oil in a wok. When it is very hot, add fish and fry until lightly browned. Remove to warm dish and pour off all but 2 tablespoons of oil. Add tomato sauce, pepper, bamboo shoots, and mushrooms. Cook, stirring for 3-4 minutes, until mushrooms soften. Add wine, sugar, salt, and soy sauce and stir mixture for 30 seconds. Return fish to pan and turn it over in the sauce. Dissolve conrstarch in 1 tablespoon water and add to wok. Stir gently just until sauce thickens. Pour onto serving dish and garnish with onions.
