3 Servings

Directions:

Preparation:
(i) Use cutter to cut carrot into star-shaped disks. (ii) Cut green onions into 1/2" long pieces. (iii) Combine egg white, cornstarch, black pepper, and green onion in shallow bowl. This is the sauce to marinate fish meat. (iv) Cut fish head and tail. Use knife to peel fish meat from both sides; score lengthwise and crosswise in every 1/4"; dice into 1 1/2-inch square pieces. Marinate fish meat with source for 10 minutes. The picture below shows ingredients; a. bamboo shoots, b. ginger root slices, c. chopped green onion, d. egg white, e. soy sauce, f. carrot, g. pomfret, h. baby bok choy, i. black mushrooms.

Heat oil to about 250° F in skillet, fry fish meat for 5 seconds. Remove from oil, set aside for Step 4.

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Combine soy source and wine in a bowl; chop fish bone into 1" long pieces; soak head, tail, and bones in source for 5 minutes. Coat with flour; fry in oil until golden brown. Remove from oil, arrange bones on serving plate as shown. Set aside for Step 5.

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What you'll need:

	Ingredients for Step 1:
	1	pomfret, about 1/2 lb.
	1	egg white
	1	carrot
	3	stalks green onion
	1/4	teaspoon black pepper
	1 ½	tablespoons cornstarch
	Ingredients for Step 3:
	5	cups corn oil (also for Step 4)
	3	tablespoons flour
	1	tablespoon soy sauce
	1	tablespoon white wine
	Ingredients for Step 4:
	10	slices ginger root
	10	slices bamboo shoots
	5	black mushrooms
	1	tablespoon chicken soup
	1	tablespoon white wine
	3	tablespoons corn oil
	1	teaspoon cornstarch
	1	teaspoon sesame oil
	1/2	teaspoon salt
	Ingredients for Step 5:
	6	baby bok choy
	3	tablespoons corn oil
	1/2	cup chicken soup

Directions: (continued)

Heat 3 tablespoons oil in pan, stir-fry green onion and ginger slices; pour in bamboo shoots, mushrooms, and carrots; stir for 30 seconds. Pour in fried fish meat; stir-fry for 30 seconds. Add chicken soup, wine, cornstarch, salt, and sesame oil; stir-fry evenly for 1 minute or until cooked.

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Remove from heat; pour over the fish skeleton as shown. Cut each baby bok choy in half. Bring 3 cups water to a boil, scald bok choy for 30 seconds. Remove from water; stir-fry with 3 tablespoons oil; add 1/2 cup chicken soup; cook for 30 seconds. Remove from heat, arrange on plate as shown. Serve. Makes 3 servings.

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