---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Seafood
       Yield: 4 servings
     1/2 lb Fish filets (soft flesh fish
            -like sole)
     1/2 c  Dry sherry
       1 ts Sugar
     1/2 ts Thin soy sauce
     1/2 ts Fresh ginger, minced
       1 tb Cloud Ear black fungus (or
            -water chestnuts)
     2/3 c  Chicken stock
     1/2 ts Szechwan Soybean Paste
       1 ts Cornstarch paste (approx)
     1/2 ts Sesame oil
   Cook this dish quickly so fish will be flaky and
   Preparation:  Wash and soak Cloud Ear fungus for about
   30 minutes or until soft; drain.  Slice fish filets
   into 2 squares; marinate in sherry, sugar and soy
   sauce for 15 minutes.  Mix stock and soybean paste;
   add in half the marinade when fish is removed.
   Cooking:  Heat wok to high.  Add stock mixture; when
   it comes to slow boil, add ginger and Cloud Ear
   fungus; cook fungus for about 1 minute. Dribble in
   cornstarch paste; keep stirring as you do; sauce
   should attain a medium consistency.  Allow sauce to
   cook for another minute. Reduce heat to medium, then
   introduce fish pieces.  Poach for about 1 minute or
   until flaky and milky white.  Avoid overcooking.  Stir
   in sesame oil. Serve.
   Variation:  Use thinly sliced water chestnuts in place
   of Cloud Ear black fungus; garnish with minced green