Fish Fillet In Ginger Wine Sauce


cup Chinese rice wine
cup (or dry sherry)
(or canned chicken broth)
3 tablespoons fermented sweet rice
1 tablespoon soy sauce
1 teaspoon sugar
6 dried cloud-ear mushrooms
2 tablespoons vegetable oil
1 1/2 pounds firm white fish fillets cut 2" by 4" pieces
2 green onions cut 2" lengths
2 teaspoons finely-shredded ginger
1/2 cup sliced bamboo shoots
2 teaspoons cornstarch dissolved in
1 tablespoon water
2 tablespoons thinly-sliced green onions


In small bowl, combine wine, stock, fermented sweet rice, soy sauce and sugar; stir until sugar is dissolved.
For the Dish: Soak cloud ears in warm water to cover until softened, about 20 minutes. Drain and squeeze out excess water.
Place a wok over high heat until hot. Add oil, swirling to coat sides. Add fish fillets and sear them for 30 seconds per side. Remove fish and place on a plate.
To wok, add green onions and ginger; cook, stirring until fragrant, about 30 seconds. Add cloud ears and bamboo shoots and stir-fry for 1 minute. Return fish to wok, pour in sauce and bring to a boil. Reduce heat to medium-low and simmer, uncovered, until fish begins to flake and the center is opaque about 5 minutes. Add cornstarch solution; cook, stirring lightly, until sauce boils and thickens. Spoon fish and sauce onto a serving




4.0 servings


Saturday, December 12, 2009 - 12:16am



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