INGREDIENTS

1 pound of fish fillet sliced 4 inches 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 cornstarch

COOKING METHOD

In a preheated work or skillet, place 2 tablespoons vegetable oil and 1/3 cup chicken stock.

Bring oil to sizzling point at high heat and add fish fillets.

Reduce to medium-high heat. Brown fillets rapidly first on one side and then on the other (no longer than 1 minute per side). Remove from pan and reserve.

In the same utensil, add 1 tablespoon vegetable oil.

Bring to high heat and add sliced dried onion, clery, bamboo shoots, water chestnuts, and button mushrooms.

Toss and turn 1 minute until all vegetables are well blended.

Add 1/3 cup chicken stock, 1/2 teaspoon salt, and 1 teaspoon soy sauce.

Cover and cook at high heat for about 5 minutes. Uncover.

Add fish fillets and 1 teaspoon of cornstarch.

Make paste with 1 teaspoon of water.

Toss and mix all ingredients gently until well mixed and sauce has thickend.

Serve immediately with steamed rice.

NOTES

This dish is a pleasant "tossed-cooked" departure from the usual "fried fillet" treatment.