You may also like
Categories:Viewed: 40 - Published at: 6 years ago
Ingredients
- 6 ounces fish fillets (snapper, grouper, etc, a firm white fish)
- 3 tablespoons cornstarch
- 2 cups mushrooms (shitake, oyster)
- 6 scallions, cut into 3 pieces each
- 4 garlic cloves, sliced
- 2 ounces dry sherry
- salt and pepper
- vegetable oil
- 2 ounces cashews
Method
- Season fish fillet with salt and pepper. Coat with cornstarch. Heat a small amount of oil in a pan. Place the fish in the hot oil Lightly brown the fish, adjusting heat as needed. Turn and finish cooking.
- Heat a few tablespoons of oil in a separate pan. Add mushrooms and garlic. When the mushrooms release iquid, allow a little of the liquid to dry up. Add the scallions and toss quickly. Add sherry and then cashews.
- Serve over rice or noodles.
