-
Clean and dry the fish
steaks.
-
Rub with salt, pepper and
1 tablespoon of the oil.
-
Soak the dried mushrooms
in hot water to cover for 25 minutes.
-
Drain and discard the
tough stalks.
-
Cut the mushroom caps into
matchstick-sized shreds.
-
Cut the spring onions
(scallions) into 2.5 cm sections.
-
Heat the remaining oil in
a wok or frying pan.
-
When hot, add the ginger
slices and spread out evenly to flavor the oil.
-
lay the fish steaks in the
hot flavored oil and shallow-fry or sauté for 2 minutes on each
side.
-
Pour away any excess oil
and remove from the heat.
-
Heat the lard in a
separate pan.
-
When hot, stir-fry the
chopped onion, ginger and mushrooms for 1 minute.
-
Add the minced pork and
stir over high heat for 3 minutes.
-
Mix in the soy sauce,
stock, wine or sherry and spring onion.
-
Bring to the boil and
continue to stir-fry for 1 minute.
-
Meanwhile, reheat the
first pan and return the fish steaks to it.
-
Heat through, then pour
the sauce and garnish over the fish.
-
Transfer contents to a
heated serving plate.
-
Serve hot.