Chinese Seafood Recipes - Cod with Bamboo Shoots Recipe

Ingredients

• 4 dried Chinese mushrooms

• 900 g/2 lb cod fillets, cubed

• 30 ml/2 tbsp corn-flour (cornstarch)

• oil for deep-frying

• 30 ml/2 tbsp groundnut (peanut) oil

• 1 spring onion (scallion), sliced

• 1 slice ginger root, minced

• salt

• 100 g/4 oz bamboo shoots, sliced

• 120 ml/4 fl oz/1/2 cup fish stock

• 15 ml/1 tbsp soy sauce

• 45 ml/3 tbsp water

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Method:

1. Soak the mushrooms in warm water for 30 minutes then drain. Discard the stalks and slice the caps.

2. Dust the fish with half the corn-flour. Heat the oil and deep-fry the fish until golden brown. Drain on kitchen paper and keep warm.

3. Meanwhile, heat the oil and fry the spring onion, ginger and salt until lightly browned.

4. Add the bamboo shoots and stir-fry for 3 minutes. Add the stock and soy sauce, bring to the boil and simmer for 3 minutes.

5. Mix the remaining corn-flour to a paste with the water, stir into the pan and simmer, stirring, until the sauce thickens. Pour over the fish and serve at once.