Filet of Fish With Vegetables (Chow Yee Peen)

Serves 4

Ingredients
1 pound fish filets sliced 4 inch thick (Preferably rock cod, or striped bass)
1/2 cup sliced dried onion
1/2 cup sliced celery
1/2 cup sliced bamboo shoots
1/2 cup sliced water chestnuts
1/2 cup sliced button mushrooms
3 tablespoons vegetable oil
2/3 cup chicken stock
1/2 teaspoon salt
1 teaspoon soy sauce
1 teaspoon monosodium glutamate
1 teaspoon cornstarch ake paste with 1 teaspoon water

Cooking

1. In a preheated wok or skillet, place, 2 tablespoons vegetable oil and 1/3 cup chicken stock.
2. Bring oil to sizzling point at high heat, and add fish filets.
3. Reduce to medium-high heat. Brown filets rapidly first on one side and then the other (no longer than 1 minute each side). Remove from pan and reserve.
4. In the same utensil, add 1 tablespoon vegetable oil.
5. Bring to high heat and add sliced dried onion, celery, bamboo shoots, water chestnuts and button mushrooms.
6. Toss and turn 1 minute until all vegetables are well blended.
7. Add 1/3 cup chicken stock, 1/2 teaspoon salt, 1 teaspoon soy sauce and 1 teaspoon monosodium glutamate.
8. Cover and cook at high heat for about 5 minutes. Uncover.
9. Add fish filets and 1 teaspoon of cornstarch.
10. Make paste with 1 teaspoon water.
11. Toss and mix all ingredients gently until well mixed and sauce has thickened.
12. Serve immediately with steamed rice.

     A pleasant "tossed-cooked" departure from the usual "fried filet" treatment.

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