Chinese Hunan Braised Fish

Serves 2 to 4

If you like your food hot and spicy, this fish will appeal to you.

Ingredients:
3 dried black mushrooms
1 sea bass or yellow pike (walleye), about half to 2 pounds, cleaned but left whole 1 tablespoon all purpose flour,for dusting
3/4 Cup corn oil
1 to 2 teaspoons Hot Chili Sauce, or to taste 2 tablespoons finely minced fresh ginger
2 garlic cloves, minced fine
half Cup bamboo shoots, minced fine
half Cup Vegetable or Fish Broth or water(recipes here in this site)
half Cup rice wine
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon distilled white vinegar
2 tablespoons chopped scallions, green part only, for garnish

Instructions:
1. Soak the mushrooms for 30 minutes in warm water. Remove stems and mince caps fine. Wash and dry the fish and dust with the flour.

2. Heat a 12 inch skillet, preferably nonstick or well cured cast iron, over moderate heat until hot but not smoking. Add the oil, then slip in the fish (cut in half if it doesn't fit) and fry until lightly browned, about 2 minutes. Carefully turn the fish over and brown the other side, about 2 minutes more. Transfer to a warm platter. Carefully pour the oil into a bowl.

3. Reheat the same skillet and add 3 tablespoons of the drained oil. Add the chili sauce, ginger and garlic. Stir and add the bamboo shoots, mushrooms, broth, rice wine, sugar, soy sauce and vinegar. Turn the heat to low, return fish to the skillet, cover and simmer for 5 to 8 minutes. Carefully turn the fish over, cover and simmer for another 5 to 8 minutes, or until the fish is done. The fish is cooked when a chopstick easily pierces the thickest part.

4. Transfer the fish to a warm serving platter. Pour the sauce remaining in the skillet over the fish and garnish with the scallions. Serve immediately.

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