by Irene Choo, a friend of Professor Schaetzel’s in Singapore
“This is a recipe that my friend, Irene Choo, made for me when I lived in Singapore. It is delicious! I have wonderful memories of all the good food in Singapore—it’s actually famous for it’s food—and especially this dish that Irene made for me!”
Ingredients
- 1 lb. white meat fish or shrimp
- 4 dried black mushrooms
- Corn starch
- 2 t. vinegar
- 2 t. sugar
- 2 t. soy sauce
- Dry sherry
- Ginger
- Vegetable oil
Instructions
- Wash mushrooms and soak in lukewarm water for 1 hour. When they are soft, cut into thin slices.
- Wash fish (or shrimp) and cut into bite-sized pieces. Put a little dry sherry and ginger on the fish/shrimp.
- Wipe fish with a paper towel. Coat piece of fish with corn starch and fry the fish in heated vegetable oil, about 3-4 minutes per side or until fish flakes. Set aside.
- Combine vinegar, sugar, soy sauce and the mushrooms which were soaked.
- In a wok, heat oil, add the mushroom with sauce and fried fish.
- Combine 1T cornstarch with 2-3T water. Add corn starch to the mushroom and fish to thicken.
- Cook until thickened and heated through.