Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   peanut oil
   1      teaspoon      salt
   2      pounds        fish fillets -- cut 1" square
                        -- pieces
                        (whitefish -- cod, salmon or a
                        -- mixture)
     1/3  cup           Chinese dried olives -- (lam see)
     1/4  pound         bean cake -- deep fried
                        *** sauce ***
   4      slices        fresh ginger root -- cut julienne
   2      tablespoons   light soy sauce
   2      teaspoons     dry sherry or Chinese rice wine
                        *** garnish ***
   2                    green onions -- chopped
   1      tablespoon    coarsely-chopped Chinese parsley
                        (or 1 tbs chopped cilantro)

Preparation:

Soak the dried olives in water for 2 hours, drain, rinse in fresh water and drain again. Heat a wok and add the oil and salt. Stir-fry the fish fillets for a few minutes. Add the sauce mixture and stir until hot. Add the drained olives and deep-fried bean curd, cover and cook a few more moments, stirring occasionally. Garnish with the green onions and Chinese parsley. This recipe serves 4 to 6. Comments: The heavy sweet flavor of dried Chinese olives gives this dish a most interesting richness.