Seaweed Fish

Name: Seaweed Fish
Yield: Serves 4
Cuisine: China
Ingredients: chopped Chinese celery leaves, to garnish; 600 g/1 lb 5 oz monkfish or any firm-fleshed fish, filleted; 600 g/1 lb 5 oz monkfish or any firm-fleshed fish, filleted; 15 ml/1 tbsp cornflour/cornstarch, plus 5 ml/1 tsp for the sauce; 15 ml/1 tbsp cornflour/cornstarch, plus 5 ml/1 tsp for the sauce; 15 ml/1 tbsp cornflour/cornstarch, plus 5 ml/1 tsp for the sauce; vegetable oil, for deep-frying; 30 g/1¼ oz cloud ear/wood ear mushrooms, soaked in cold water for 20 minutes; 30 g/1¼ oz cloud ear/wood ear mushrooms, soaked in cold water for 20 minutes; 30 ml/2 tbsp vegetable oil; 2 garlic cloves, chopped; 25 g/1 oz fresh root ginger, chopped; 15 ml/1 tbsp oyster sauce; 15 ml/1 tbsp hoisin sauce; 2.5 ml/½ tsp ground white or black pepper; 2.5 ml/½ tsp ground white or black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

The seaweed reference in the name of this dish is misleading, as no seaweed is used, though the thinly sliced cloud ears, once cooked, do resemble seaweed in texture. Many Chinese dishes have names that are not reflected in the ingredients used — usually the result of symbolism, which plays a large part in Chinese culinary culture.

Ingredients

600 g/1 lb 5 oz monkfish or any firm-fleshed fish, filleted

Asia
China
Fish course
Pescatarian

Method

Cut the fish into 2.5cm/1in chunks and coat with 15 ml/1 tbsp cornflour. Dust off the excess. Heat the oil for deep-frying in a wok or deep-fryer. Deep-fry the fish until golden.