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Fish Fillets In Wine Sauce

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Ingredients
  Dried mushrooms 4 Large
  Chicken broth/Canned chicken broth 3⁄4 Cup (12 tbs)
  Dry sherry 2 Tablespoon
  Sugar 1 Teaspoon
  Soy sauce 2 Teaspoon
  Egg 1
  Salt 1⁄2 Teaspoon
  White pepper 1⁄4 Teaspoon
  Fish fillets 1 Pound, cut in 2-inch squares (Such As Rockfish, Turbot, Sole, Or Sea Bass)
  Cornstarch 4 Tablespoon
  Salad oil 2 Tablespoon
  Cornstarch 2 Teaspoon, combined with water
  Water 2 Teaspoon
  Sesame oil 1 Teaspoon
Directions

Cover mushrooms with warm water, let stand for 30 minutes, then pour off 1 1/2 cup of soaking liquid and place in a small pan; discard remaining liquid.
Cut off and discard stems; slice mushrooms.
Place mushrooms in pan with soaking liquid; add chicken broth, sherry, sugar, and soy.
Bring to a boil; reduce heat, cover, and simmer until mushrooms are tender Beat egg with salt and pepper.
Dip pieces of fish in egg, then coat lightly with cornstarch, 'n a wide frying pan, heat salad oil over medium-high heat.
Add fish and cook until it flakes when prodded in thickest part with a fork (about 3 minutes per side).
Stir cornstarch and water.
Add to sauce and cook, stirring, until sauce bubbles and thickens.
Stir in sesame oil.
Transfer fish to a serving platter; pour sauce over fish before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Side Dish
Ingredient: 
Fish

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