Fish Fillets In Wine Sauce


2 pounds fish fillet (preferably Nile perch)
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup dry white wine or any wine
3/4 cup flour
2 eggs, beaten
1 garlic clove, minced
1 scallion, minced
2 teaspoons minced fresh or dry ginger
1/2 cup pareve chicken broth
2 tablespoons soy sauce
2 teaspoons cornstarch
2 teaspoons Asian sesame oil or whatever you have


Remove any small bones from fish. Cut fillets into 2 x 3 inch pieces. Season with salt and pepper. Sprinkle 2 tablespoons wine over fish. Let stand 10 minutes.
Pour half of flour onto a plate. Dip fish pieces in flour, shake off excess, and dip in egg. Coat again with remaining flour.
In a large skillet, heat 3 tablespoons vegetable oil over medium-high heat.
Add half of fish and cook, turning once, until golden on both sides and just opaque throughout, 3 to 4 minutes. Do not crowd pan. Remove to a plate lined with paper towels. Repeat, adding more oil, until all fish is cooked. Pour out oil and wipe wok with paper towelsReturn wok to high heat. Add 1 tablespoon oil, garlic, scallion, and ginger and stir-fry until aromatic, about 10 seconds. Add remaining wine, broth, and soy sauce. Simmer 5 minutes.
In a small bowl, dissolve cornstarch in 1 tablespoon cold water and add to wok. Bring to a boil and cook, stirring, until sauce thickens, about 1 minute.
Add sesame oil, then gently slide fish pieces into wok. Simmer gently until fish is heated through, 1 to 2 minutes. Serve at once.




1.0 servings


Friday, January 1, 2010 - 3:52am



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