Mountain Stew

Name: Mountain Stew (沙鍋魚)
Yield: Serves 3–4 as a main dish, 5–8 as part of a multicourse meal.
Cuisine: Chinese
Ingredients: 1½–2 tablespoons quality Chinese black vinegar, or balsamic vinegar; 1¾ cups rich, unsalted chicken stock; 3 squares (¾ pound) fresh white tofu, firm variety best; 4 large or 6–8 medium Chinese dried black mushrooms; salt and freshly ground white and black pepper to taste; 2 pounds fresh fish steaks, cut 1 inch thick from a firm, non-oily, white-meat fish, such as sea bass, ling cod, or walleye pike; 1 large carrot, trimmed and peeled (to yield 1 cup carrot coins); 4 medium whole scallions, cut into 2-inch lengths; 3 tablespoons corn or peanut oil; 3 large cloves garlic, stem end removed, lightly smashed and peeled; 1 tablespoon packed light brown sugar; 5 quarter-size slices fresh ginger; 3 tablespoons black soy sauce; 1 tablespoon Chinese rice wine or quality, dry sherry

沙鍋魚

Preparation info

Serves
3–4
as a main dish .

Difficulty
Medium

Appears in

The Modern Art of Chinese Cooking

By Barbara Tropp

Published 1982

About

I went to Taiwan a great mountain-climbing enthusiast and spent much of my first winter there hauling myself over rain-forest-covered terrain, communing with the spirit of one of my favorite Tang poets, a Buddhist monk named Cold Mountain. Aboriginal villages with tattoo-faced old women dotted the areas where I climbed, and there was always some friendly kitchen—usually that of the village headman—open to me and my companions. It was on one such trip that I encountered this simple stew of f

Ingredients

Asia
China
Dinner
Main course
Stew
Winter

Ingredients

Method