Braised Fish Fillet In Wine Sauce Recipe


Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientInterest Group


 Lemon sole fillets/Plaice fillets1 Pound (450 Gram)
 Salt1 Pinch
 Egg white1⁄2 , lightly beaten
 Cornflour paste1 Tablespoon (Thick)
 Oil2 Cup (32 tbs) (For Deep Frying)
For the sauce:
 Dried black fungus1⁄4 Ounce (Wood Ears, 10 Gram)
 Seasoned oil1 Tablespoon
 Finely chopped garlic1⁄2 Teaspoon
 Salt1 Teaspoon
 Soft brown sugar2 Teaspoon
 Chinese rice wine/Dry sherry2 Tablespoon
 Brandy/Whisky / rum1 Tablespoon
 Stock/Water4 Fluid Ounce (100 Milliliter)
 Sesame oil2 Drop
 Cornflour paste2 Teaspoon (Thin)

Nutrition Facts

Serving size

Calories 298 Calories from Fat 149

% Daily Value*

Total Fat 17 g25.9%

Saturated Fat 2.4 g11.8%

Trans Fat 0 g

Cholesterol 54.7 mg

Sodium 693.3 mg28.9%

Total Carbohydrates 9 g3%

Dietary Fiber 0.1 g0.42%

Sugars 2.5 g

Protein 23 g45.2%

Vitamin A 0.8% Vitamin C 3.6%

Calcium 2.4% Iron 2.6%

*Based on a 2000 Calorie diet


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.

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.

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

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