Fillet Of Fish With Wine Rice Sauce Recipe
Ingredients
| Flounder fillet/Gray sole/yellow pike/sea bass | 1 Pound | |
| Egg white | 1⁄2 | |
| Tree ears | 1⁄4 Cup (4 tbs) | |
| Garlic | 2 Clove (10 gm) | |
| Fermented rice wine | 1⁄2 Cup (8 tbs) | |
| Chinese rice wine | 2 Tablespoon | |
| Chinese rice wine | 2 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Sugar | 1⁄2 Teaspoon | |
| Tapioca starch | 2 Teaspoon | |
| Tapioca starch | 2 Teaspoon | |
| Peanut oil/Vegetable oil | 6 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1972 Calories from Fat 1088
% Daily Value*
Total Fat 122 g188.5%
Saturated Fat 28 g140.1%
Trans Fat 0 g
Cholesterol 256 mg85.3%
Sodium 3525.8 mg146.9%
Total Carbohydrates 101 g33.5%
Dietary Fiber 42.3 g169.1%
Sugars 16.2 g
Protein 76 g152.9%
Vitamin A 0.02% Vitamin C 5.2%
Calcium 22.9% Iron 21.9%
*Based on a 2000 Calorie diet
Directions
Cut the fillet lengthwise into two strips; slice each half almost parallel to the grain but at a slight angle into 2 by 2 inch (5 by 5 cm) squares.
Marinate with wine, salt, egg white, and tapioca starch for at least 15 to 20 minutes.
Soak the tree ears in boiling hot water for 30 minutes.
Drain and set aside.
Thinly slice the garlic.
Set aside with the tree ears.
Use a double layer of cheesecloth to squeeze out the wine rice juice; add water and squeeze again to make 1/2 cup wine rice juice.
Discard the rice.
Add wine, salt, sugar, and tapioca starch as listed above in the combined sauce.
Heat a wok very hot, add oil and heat to about 300° F (150° C). (Beginners may want to use a thermostat.)
Add the fish and gently stir until most of the color has changed.
With a strainer, remove the fish to a plate.
Heat the remaining oil and stir fry the garlic and tree ears.
Stir the combined sauce well, add to the wok, mix a few times.
Add the cooked fish; stir gently and cook just to heat through.
Chef
