Fish Fillets In Wine Sauce Recipe
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.
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