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Fish Fillets With Ginger Wine Sauce

Gadget.Cook's picture
Ingredients
For ginger-wine sauce
  Shao hsing wine/Dry sherry 1⁄4 Cup (4 tbs)
  Chicken broth 3 Tablespoon
  Soy sauce 1 Tablespoon
  Vegetable oil 2 Teaspoon
  Sugar 1 Teaspoon
  Pepper white 1 Pinch
  Firm white fish fillets/Steaks 1 Pound (Such As Red Snapper, Cod, Or Halibut, Each About 3/4-Inch Thick)
  White pepper To Taste
  Salt To Taste
  Slivered fresh ginger 1 Tablespoon
  Cornstarch 1 Teaspoon, mixed
  Water 2 Teaspoon
  Slivered green onion 1⁄4 Cup (4 tbs) (For Garnish)
Directions

Combine sauce ingredients in a saucepan and set aside.
Cut fish into serving-size pieces.
Sprinkle fish lightly with salt and pepper and place in a heatproof dish.
Top with ginger and set aside.
Cooking Place steaming rack in a wok.
Pour water to just below level of rack and bring to a boil.
Place dish on rack.
Cover and steam, adding additional water if necessary, for 6 minutes or until center of fish is opaque.
Remove dish and pour off liquid.
Place sauce over high heat and bring to a boil.
Add cornstarch solution and cook, stirring, until sauce boils and thickens.
Arrange fish on a platter.
Pour sauce over fish and garnish with green onion.

Recipe Summary

Cuisine: 
European

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