Instructions: 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.

Simmer the wood ear fungus in the chicken broth for 1 minute. Drain and set aside.

Mix the seasonings ingredients together.

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.

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.

Serve on a heated dish, surrounded by the wood ear fungus and garnished with the cilantro.

This recipe yields 4 servings.

Comments: This exquisite fish dish mirrors the refinements of the cuisine of the Song Dynasty (AD 960-1279), a period when peoples eating habits mirrored their social position. Although the distinction between the cooking styles and ingredients of the rich and the poor was not as marked as in the Western world, the rich had access to more variety and specialties.

This dish calls for a white-fleshed fish of superb quality and freshness, and the wine must be the finest Shaoxing rice wine available. It is a dish that originated in Beijing (Peking) and does justice to claims of the citizens of Beijing (Peking) that their food, when properly understood, is "like a beautiful young girl who does not need jewelry or makeup."

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.