Fish Fillet In Ginger Wine Sauce

Fish Fillet In Ginger Wine Sauce
Fish Fillet In Ginger Wine Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/3

    cup Chinese rice wine (or cup dry sherry)

  • 1/4

    cup chicken stock (or canned chicken broth)

  • 3

    tablespoons fermented sweet rice

  • 1

    tablespoon soy sauce

  • 1

    teaspoon sugar

  • FOR THE DISH:

  • 6

    dried cloud-ear mushrooms

  • 2

    tablespoons vegetable oil

  • 1 1/2

    pounds firm white fish fillets cut 2" by 4" pieces

  • 2

    green onions cut 2" lengths

  • 2

    teaspoons finely-shredded ginger

  • 1/2

    cup sliced bamboo shoots

  • 2

    teaspoons cornstarch dissolved in

  • 1

    tablespoon water

  • 2

    tablespoons thinly-sliced green onions

Directions

In small bowl, combine wine, stock, fermented sweet rice, soy sauce and sugar; stir until sugar is dissolved. For the Dish: Soak cloud ears in warm water to cover until softened, about 20 minutes. Drain and squeeze out excess water. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add fish fillets and sear them for 30 seconds per side. Remove fish and place on a plate. To wok, add green onions and ginger; cook, stirring until fragrant, about 30 seconds. Add cloud ears and bamboo shoots and stir-fry for 1 minute. Return fish to wok, pour in sauce and bring to a boil. Reduce heat to medium-low and simmer, uncovered, until fish begins to flake and the center is opaque about 5 minutes. Add cornstarch solution; cook, stirring lightly, until sauce boils and thickens. Spoon fish and sauce onto a serving plate and garnish with the sliced green onions. This recipe yields 4 servings.

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