Fish Fillets In Wine Sauce Recipe
Do you want a delicious Fish Fillets In Wine Sauce recipe? Stock up on plenty of bags of Fish as you will want to make this Fish Fillets In Wine Sauce time and again. The Chinese Fish Fillets In Wine Sauce is enticing as a Side Dish for meals. Treat your friends to this Fish Fillets In Wine Sauce and let them know its taste.
Ingredients
4 large dried mushrooms
3/4 cup chicken broth or canned
2 tablespoons dry sherry
1 teaspoon sugar
2 teaspoons soy sauce
1 egg
1/2 teaspoon salt
1/4 teaspoon white pepper
1 pound fish fillets, such as rockfish, turbot, sole, or sea bass, cut in 2-inch squares
Cornstarch
2 tablespoons salad oil
2 teaspoons each cornstarch and water, combined
1 teaspoon sesame oil
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.
