10 oz white fish fillets, such as sea perch, porgy, snapper, sole, orange roughy
For the fish marinade:
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 egg white
2 teaspoons cornstarch
2 tablespoons wood ear fungus (wun yee), soaked for 20 minutes in warm water, rinsed and drained
For the seasonings:
3 tablespoons shaoxing rice wine or dry sherry
2 teaspoons sugar
1/4 teaspoon salt
3/4 cup Family Chicken Broth
1 tablespoon cornstarch
1/4 cup peanut oil
cilantro sprig, for garnish

1. Cut the fish fillets into 2-inch square pieces. Combine the fish marinade ingredients, add the fish pieces and set aside to marinate for 15 minutes.
2. Simmer the wood ear fungus in the chicken broth for 1 minute. Drain and set aside.
3. Mix the seasonings ingredients together.
4. Coat a skillet with the peanut oil and heat to moderately hot but not smoking. Pan-fry the fish pieces for 2 minutes on each side; the fish should be removed before any browning. Remove with a slotted spoon and set aside.
5. Pour off the excess oil from the pan. Add the seasonings mixture and bring to a boil, stirring until thickened. Return the fish pieces to the pan and gently simmer for 2 minutes.
6. Serve on a heated dish, surrounded by the wood ear fungus and garnished with the cilantro.