Dishes with Fish Filet (糟溜魚片, 糖醋魚片, 薺菜魚羹)

Instead of using a whole fish, this recipe uses frozen fish filet,  We feel that even frozen ingredients can be made into restaurant-quality dishes :-).  The first dish below is a well recognized Cantonese dish, while the next dish a typical Shanghai dish (same ingredient, different sauce).  The soup in Part III is a traditional Shanghai dish.

I. Cantonese-style Fish Filet (Fish Filet with Anka Sauce, 糟溜魚片)

1. Defrost 2 pieces of fish filet, and cut into larger chunks (~1.5"wide) along its length.
2. Marinate the fish filet chunks with rice cooking wine and corn starch for 30 minutes.  Soak 1/4 cup of dried black fungus (木耳) in a bowl, then hand tear into smaller pieces.  Cut half a carrot into thin slices.
3. (Medium-to-high Heat] Heat 3-4 Tbsp of veggie oil in a flat bottom cooking pan, add 1 stalk of minced scallion, 3-4 slices of ginger, let the oil heat up for 30 seconds.  Add the fish filet chunks, and let fry for 2-3 minutes (do not stir the fish pieces, slightly shake the pan horizontally to shift the fish pieces slightly in the oil).  Add 1/4 cup of chicken broth.
4. Add sliced carrots and stir-fry for 2-3 minutes.  Then add black fungus pieces and stir-fry (stir lightly to make sure the fish pieces are not broken up), for another 2-3 minutes.
5. Season with either 2 Tbsp of Anka Sauce (red in color, 紅糟醬) or 2 Tbsp of sweet fermented rice (white in color, 甜酒釀), 1 Tbsp of minced fermented soy beans (豆豉), 1/4 tsp of white pepper.  Let simmer for another 3-4 minutes.  
6. Garnish with minced scallion and serve.  Here is a picture of the finished product.
   

II. Shanghai-style Fish Filet  (糖醋魚片)

• Step 1-4: same as above.
• Step 5: Season with 1/2 tsp salt, 1 tsp sugar, 1 Tbsp soy sauce, and 1 Tbsp vinegar (i.e., The Traditional Sweet and Sour Sauce).  Let simmer for another 3-4 minutes. 
• Step 6: same as above.

III. Shanghai-style Thick Soup with Minced Fish Filet (薺菜魚羹)

1. Get a pack of Frozen Chinese Spinach (薺菜, see picture for product package).  Defrost, rinse thoroughly (no need to blanch), cut off all the roots with a pair of scissors, mince, and hand-squeeze out any water left in the minced Chinese Spinach. Note- this is the same product we used in Shanghai-style Rolls wrapped in Soy Sheet (薺菜百頁包).
2. Cut two pieces of fish filet into 1/4 - 1/2" cubes.  Marinate the fish cubes with 2 Tbsp of rice cooking wine, for 10-15 minutes.
3. Pour a can of chicken broth (~1.5 cups) into a medium-sized pot, add 3 cups of water.  Bring to boil and let simmer.
4. Place minced Chinese Spinach and fish filet cubes into the pot. Bring to boil and let simmer for 2-3 minutes.  Season with 1/4 tsp of salt and 1/4 tsp of white pepper (powder).
5. Place 4-6 Tbsp of Corn Starch with 6-8 Tbsp of water in a bowl, mix thoroughly.  Stir the corn starch mix into the pot, and stir continuously till the soup thickens. Season to taste by adding 1/4 tsp of salt a time. Here is a picture of the finished product.