Soy Honey Fish and Shiitake With Broccoli and Quail Eggs
To season and prep the fish
For the sauce
- Rinse the fish fillet and pat dry with paper towels.
- Cut the fish fillet into bite-size pieces. Toss with the salt, pepper and corn starch. Set aside.
- Mix together all the ingredients for the sauce. If using dried mushrooms, add two tablespoons of the soaking liquid.
- Cut the broccoli into florets.
- Discard the mushroom stems and cut the caps into bite-size pieces.
- Heat water (about three inches deep) in a wide shallow pan.
- Dump the broccoli florets in the boiling water. Sprinkle in three generous pinches of salt. Cook for a minute.
- Drain the broccoli and pour into a bowl of iced water. Leave to cool then drain.
- Pour off the water from the pan. Heat the pan and, when dry, pour in enough cooking oil to reach a depth of at least three inches.
- When the oil is hot, drop in the seasoned fish, one at a time, and cook until golden. Remove with a slotted spoon and set aside.
- Pour off the oil from the pan (you can reuse the oil). Pour in the sauce, heat and allow to boil gently for a minute.
- Add the shiitake and quail eggs to the sauce. Cook, tossing the pan, occasionally, for about two minutes.
- Add the fish to the mushrooms and quail eggs. Toss around to coat each piece with the sauce. Cook for another minute.
- When the sauce has reduced and thickened, turn off the heat. Toss in the broccoli.
- Serve immediately with hot rice.
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