Jo Lau Xu¬ (Fish in white sauce)

If you've noticed, most of the dishes for Honk Kong and China are stir-fried. Well that's because they believe that the less you cook your food, the more flavor and nutrients you preserve. True or not, stir-frying is a very popular cooking process to Asians because of its uncomplicated and fast-paced style. Today, we are going to cook Jo Lau Xu or fish in white sauce! There are three very simple parts to this dish. One is to fry your fish coated in batter, two is to stir fry the mushrooms, and three is to thicken the sauce and combine everything. It doesn't take very long to make and it doesn't really require much effort so you should try this out for yourself!

Ingredients:

500g       White fish fillet

Salt and pepper

1 pc.       Egg white

2 tsp.      Dark Soy sauce

1 tbsp.    Corn flour

75g         Dried wood-ear mushrooms

Oil, for deep frying

2 tsp.      Sugar

3 tbsp.    Chinese wine

125 ml.  Clear fish stock

Procedure:

1.)     Cut the fish into serving size pieces, place in a shallow dish and season with salt and pepper. Whisk the egg white along with the soy sauce and half the corn flour. Pour over the fish and stir to coat evenly and set aside for thirty minutes.

2.)     Soak the mushrooms in warm water for 30 minutes, then rinse under cold running water and pat dry.

3.)     Heat oil in a wok until it starts to smoke. Fry the fish for 45 seconds. Remove with a slotted spoon and drain on kitchen paper. Pour away most of the oil and stir-fry the mushroom for 2 minutes, then add the sugar, wine, and stock and bring to a boil.

4.)     Mix the remaining corn flour with a small quantity of cold water and stir into the sauce, then place the fish and cook further for 3 minutes.