Braised Rock Cod Fillet with Wood Ear Mushrooms and Ginger

Ingredients

Instructions

1. 1

   Pat the rock cod fillet dry and season lightly with white pepper.

2. 2

   Rehydrate the dried wood ear mushrooms in warm water until soft, then trim and slice into strips.

3. 3

   Heat cooking oil in a wok or frying pan over medium-high heat. Sear the rock cod fillet pieces until lightly golden on both sides, then remove and set aside.

4. 4

   In the same wok, add a little more oil if needed, then sauté the julienned ginger and minced garlic until fragrant.

5. 5

   Add the wood ear mushrooms, soy sauce, oyster sauce, sugar, and chicken broth to the wok. Bring to a simmer. Gently return the seared rock cod fillet to the wok. Cover and let it braise for 8-10 minutes.

6. 6

   Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Add the green onions and drizzle with sesame oil. Serve immediately with steamed rice.