Fish Fillets In Wine Sauce Recipe
Ingredients
| Dried mushrooms | 4 Large | |
| Chicken broth | 3/4 Cup (16 tbs), canned | |
| Dry sherry | 2 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Soy sauce | 2 Teaspoon | |
| Egg | 1 | |
| Salt | 1/2 Teaspoon | |
| Pepper white | 1/4 Teaspoon | |
| 1 pound fish fillets, such as rockfish, turbot, sole, or sea bass, cut in 2-inch squares | ||
| Cornstarch | ||
| Salad oil | 2 Tablespoon | |
| 2 teaspoons each cornstarch and water, combined | ||
| Sesame oil | 1 Teaspoon | |
Directions
Cover mushrooms with warm water, let stand for 30 minutes, then pour off 1 1/2 cup of soaking liquid and place in a small pan; discard remaining liquid.
Cut off and discard stems; slice mushrooms.
Place mushrooms in pan with soaking liquid; add chicken broth, sherry, sugar, and soy.
Bring to a boil; reduce heat, cover, and simmer until mushrooms are tender Beat egg with salt and pepper.
Dip pieces of fish in egg, then coat lightly with cornstarch, 'n a wide frying pan, heat salad oil over medium-high heat.
Add fish and cook until it flakes when prodded in thickest part with a fork (about 3 minutes per side).
Stir cornstarch and water.
Add to sauce and cook, stirring, until sauce bubbles and thickens.
Stir in sesame oil.
Transfer fish to a serving platter; pour sauce over fish before serving.
Cut off and discard stems; slice mushrooms.
Place mushrooms in pan with soaking liquid; add chicken broth, sherry, sugar, and soy.
Bring to a boil; reduce heat, cover, and simmer until mushrooms are tender Beat egg with salt and pepper.
Dip pieces of fish in egg, then coat lightly with cornstarch, 'n a wide frying pan, heat salad oil over medium-high heat.
Add fish and cook until it flakes when prodded in thickest part with a fork (about 3 minutes per side).
Stir cornstarch and water.
Add to sauce and cook, stirring, until sauce bubbles and thickens.
Stir in sesame oil.
Transfer fish to a serving platter; pour sauce over fish before serving.
Chef
