The simplicity of the Fish in Wine Sauce is a typical of Chinese home cook and brings out the natural sweetness of the fish. The pure white flesh of the fish is a stunning contrast to the jet black of the wood-ear fungus. I learned how to rinse the fish with white vinegar (you may leave them soaking for a minute or so) to get rid of the fishy smell.
Fish in Wine Sauce – cut fish into pieces and mix egg white, cornflour, salt, and pepper. Leave it to marinate for 5 minutes before cooking. Heat up 2 tablespoons of oil in the wok to moderately hot and blanch the fish for 2 minutes. Remove the fish carefully with a slotted spoon, drain the oil well, and keep warm.
Add ginger and spring onion and stir fry till fragrant. Toss in the fungus and stir fry for 1-2 minutes. Add in the ingredients in the Seasoning and Thickening and stir fry till the sauce starts to thicken.
Return the fish to the pan and stir gently to combine well with the sauce. Simmer the fish for 1-2 minutes till they are cooked through. Serve Fish in Wine Sauce hot.