Shanghainese Wok Seared Fish In Wine Sauce Recipe

• 1 tsp Chinese rice wine
•     (or possibly dry sherry)
• 2 tsp cornstarch
• 1/4 tsp salt
• 1/8 tsp freshly-grnd white pepper
• 3/4 lb hard white fish fillet
•     (such as halibut, sea bass or possibly grouper)
• 1/4 c. fish stock
•     (or possibly 1/4 c. dissolved seafood bouillon)
• 1/4 c. Chinese rice wine
•     (or possibly dry sherry)
• 1 Tbsp. fermented rice
• 2 tsp sugar
• 1 x wood ear mushroom
•     Vegetable oil for shallow frying
• 1/4 c. thinly bias-sliced carrot
• 1/4 c. sliced bamboo shoots
• 3 x shiitake mushrooms (optional), stems
•     removed, and caps halved
• 4 x thin slices peeled ginger
• 1 x green onion trimmed, and
•     cut into 1 1/2" lengths

Directions