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Braised Fish Fillet In Wine Sauce

Chinese.wok's picture
Ingredients
  Lemon sole fillets/Plaice fillets 1 Pound (450 Gram)
  Salt 1 Pinch
  Egg white 1⁄2 , lightly beaten
  Cornflour paste 1 Tablespoon (Thick)
  Oil 2 Cup (32 tbs) (For Deep Frying)
For the sauce:
  Dried black fungus 1⁄4 Ounce (Wood Ears, 10 Gram)
  Seasoned oil 1 Tablespoon
  Finely chopped garlic 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Soft brown sugar 2 Teaspoon
  Chinese rice wine/Dry sherry 2 Tablespoon
  Brandy/Whisky / rum 1 Tablespoon
  Stock/Water 4 Fluid Ounce (100 Milliliter)
  Sesame oil 2 Drop
  Cornflour paste 2 Teaspoon (Thin)
Directions

GETTING READY
1. To prepare the fish trim off the soft bones along the edges.
2. Cut each fillet into 8-10 pieces if large or 4-6 pieces if small.

MAKING
3. In a bowl mix with the salt, egg white and thick cornflour paste, blend gently with fingers.
4. Soak the wood ears in warm water for 10-15 minutes, rinse and drain, cut into small pieces.
5. In a pan heat the oil until medium hot, add the fish piece by piece and stir gently to make sure they are not stuck together.
6. Deep-fry for about 1 minute, remove and drain.
7. Wipe clean the wok, heat the tablespoon of fresh oil until hot, stir-fry the wood ears with the garlic for 30-40 seconds.
8. Bring to boil adding the salt, sugar, wine, brandy and stock or water
9. Then add the fish, blend well and braise for about 1 minute. Add the MSG (if using) and sesame oil.

FINALIZING
10. Thicken the sauce with the thin cornflour paste off the heat.

SERVING
11. Serve Braised Fish Fillet hot spooning around Wine Sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Ingredient: 
Fish
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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