Don't take the bait - there's really nothing fishy about this dish
What fish? There is no fish in this dish - obviously, or it wouldn't be called vegetarian.
You might be wondering, then, why does the word 'fish' even feature in the recipe name? Well, perhaps you should take that up with the restaurant chain that provided this recipe - Kung Tak Lam Shanghai Vegetarian Cuisine.
Nevertheless, the dish is simple to whip up. It's also delicious, says Kathleen Yau, an executive committee member of the Hong Kong Nutrition Association. 'This recipe uses a variety of vegetables, which are stir-fried with a little oil,' she adds. 'It is very filling and can help you maintain a healthy weight as it is low in energy and contains lots of dietary fibre.'
Cloud ear, in particular, is a traditional Chinese remedy also known as black fungus that's used for increasing the fluidity of blood and improving circulation.
Sauteed vegetarian fish fillet
4 fresh shiitake mushrooms
Handful of cloud ear fungus, soaked
1/3 loofah, sliced
1 stalk celery, sliced
2 tsp canola oil
1/2 tsp salt
1/2 tsp sugar
Mixture of starch and water
Trim the shiitake and rinse the cloud ears.
Bring water to a boil in pot. Blanch all ingredients.
Heat oil in a wok. Stir-fry all ingredients with salt and sugar until tender.
Thicken with mixture of starch and water. Serve.
Recipe provided by the Health Dept as part of its EatSmart@restaurant.hk campaign. For more information, visit restaurant. eatsmart.gov.hk