Materials:
1 carp, trout or sea bass, about 1 kg (2 lb)
2 teaspoons salt
25 g (1 oz) cornflour
600 ml (1 pint) vegetable oil
100 g (4 oz) belly of pork, finely shredded
3 slices root ginger, peeled and shredded
6 large dried Chinese mushrooms, soaked for 20 minutes, drained, stemmed and shredded
3 spring onions, shredded
2 1/2 tablespoons soy sauce
1 tablespoon sugar
3 tablespoons chicken stock
2 1/2 tablespoons soy sauce
1 tablespoon sugar
3 tablespoons chicken stock
3 tablespoons Chinese wine or dry sherry
1 garlic clove, crushed
1 dried chilli, finely chopped
parsley sprig, to garnish


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Preparation time: 10 minutes plus soaking and seasoning
Cooking time: about 20 minutes


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2. Heat the oil in a wok to 180 degree C or 350 degree F, or until a cube of bread browns in 30 seconds. Add the fish and fry for 5-6 minutes, turning over twice during this time. Remove the fish and drain.

3. Pour off the oil from the wok, leaving about 1 tablespoon in the bottom. Add 1 tablespoon in the bottom. Add the pork and shredded ginger and stir-fry together for about 2 minutes. Add the mushrooms and spring onions and continue to stir-fry for another 2 minutes, then add the soy sauce, sugar, chicken stock, wine, garlic and chilli. Bring to the boil, then return the fish to the wok. Baste it with the boiling sauce and spoon over the mushrooms and pork.

4. Simmer on both sides for about 2 minutes, then lift the fish onto a serving dish. Spoon the sauce over the fish and pile the pork and mushrooms on top of the fish. Garnish with parsley spring.