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Fish Fillets In Wine Sauce

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  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

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: 
Side Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1147 Calories from Fat 444

% Daily Value*

Total Fat 50 g77.2%

Saturated Fat 3.7 g18.5%

Trans Fat 0.5 g

Cholesterol 511.5 mg170.5%

Sodium 2661.1 mg110.9%

Total Carbohydrates 86 g28.6%

Dietary Fiber 2.7 g10.8%

Sugars 6.7 g

Protein 89 g178.8%

Vitamin A 4.9% Vitamin C 1.3%

Calcium 27.5% Iron 10.4%

*Based on a 2000 Calorie diet

Fish Fillets In Wine Sauce Recipe