Fish in Wine Sauce

by Hoohla
Fish in Wine Sauce

The simplicity of the Fish in Wine Sauce is a typical of Chinese home cook and brings out the natural sweetness of the fish. The pure white flesh of the fish is a stunning contrast to the jet black of the wood-ear fungus. I learned how to rinse the fish with white vinegar (you may leave them soaking for a minute or so) to get rid of the fishy smell.


Fish in Wine Sauce – cut fish into pieces and mix egg white, cornflour, salt, and pepper. Leave it to marinate for 5 minutes before cooking. Heat up 2 tablespoons of oil in the wok to moderately hot and blanch the fish for 2 minutes. Remove the fish carefully with a slotted spoon, drain the oil well, and keep warm.

Add ginger and spring onion and stir fry till fragrant. Toss in the fungus and stir fry for 1-2 minutes. Add in the ingredients in the Seasoning and Thickening and stir fry till the sauce starts to thicken.

Return the fish to the pan and stir gently to combine well with the sauce. Simmer the fish for 1-2 minutes till they are cooked through. Serve Fish in Wine Sauce hot.

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Fish in Wine Sauce

Fish in Wine Sauce
  • Author: Hoohla
  • Category: Dinner
  • Cuisine: Chinese
Scale

Ingredients

  • 250 g filleted white fish (I used ling fillet)
  • 1 egg white
  • 1 tablespoon of corn/potato starch
  • 2 inches of ginger, about the size of a thumb, thinly sliced
  • 1 spring onion, cut into 5 cm lengths
  • 1 cup of wood ear fungus, soaked in warm water for 30 minutes, rinsed and squeezed of water
  • Dash of salt and pepper
  • Seasoning
    • 2 tablespoons of Shao Hsing wine/dry sherry
    • Dash of salt and pepper
    • 1/2 teaspoon sugar
    • 1 teaspoon sesame oil
  • Thickening
    • 2 tablespoons of cornflour/potato starch
    • 1/2 cup chicken/vegetable stock broth

Instructions

  • Cut fish into pieces and mix egg white, cornflour, salt, and pepper. Leave it to marinate for 5 minutes before cooking.
  • Heat up 2 tablespoons of oil in the wok to moderately hot and blanch the fish for 2 minutes. Remove the fish carefully with a slotted spoon, drain the oil well, and keep warm.
  • Add ginger and spring onion and stir fry till fragrant. Toss in the fungus and stir fry for 1-2 minutes.
  • Add in the ingredients in the Seasoning and Thickening and stir fry till the sauce starts to thicken.
  • Return the fish to the pan and stir gently to combine well with the sauce.
  • Simmer the fish for 1-2 minutes till they are cooked through.

Keywords: Fish in Wine Sauce, Fish

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