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4 Servings
https://cooking.nytimes.com/recipes/1019542-velvet-fish-with-mushrooms?smid=ck-recipe-iOS-share
Recipe By: Sam Sifton
Shared By Grace Warren Atwood
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Velvet Fish With Mushrooms
4 Servings
Recipe By: Sam Sifton
Ingredients
2 tablespoons egg white, lightly beaten
2 tablespoons plus 1 teaspoon cornstarch
2 tablespoons plus 1 teaspoon Chinese rice wine or sake
½ teaspoon kosher salt
1 pound firm-fleshed, thick white fish fillets, like flounder, cod or halibut
6 dried wood-ear mushrooms or shiitake mushrooms
1 teaspoon plus 2 tablespoons neutral oil
1 teaspoon oyster sauce
1 tablespoon dark soy sauce
1 tablespoon low-sodium soy sauce
¼ teaspoon Chinese black vinegar
½ teaspoon white vinegar
¾ teaspoon white sugar
1 tablespoon sliced scallions, white part only
1 tablespoon minced garlic
1 tablespoon minced ginger
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