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Fish Fillets with Ginger wine Sauce Recipe
|For ginger-wine sauce|
|Shao hsing wine/Dry sherry||1⁄4 Cup (4 tbs)|
|Chicken broth||3 Tablespoon|
|Soy sauce||1 Tablespoon|
|Vegetable oil||2 Teaspoon|
|Pepper white||1 Pinch|
|Firm white fish fillets/Steaks||1 Pound (Such As Red Snapper, Cod, Or Halibut, Each About 3/4-Inch Thick)|
|White pepper||To Taste|
|Slivered fresh ginger||1 Tablespoon|
|Cornstarch||1 Teaspoon, mixed|
|Slivered green onion||1⁄4 Cup (4 tbs) (For Garnish)|
Serving size: Complete recipe
Calories 649 Calories from Fat 178
% Daily Value*
Total Fat 20 g31.1%
Saturated Fat 1.3 g6.7%
Trans Fat 0 g
Cholesterol 300 mg
Sodium 1751.8 mg73%
Total Carbohydrates 21 g6.8%
Dietary Fiber 2.6 g10.3%
Sugars 6.7 g
Protein 83 g165.5%
Vitamin A 38.2% Vitamin C 38.1%
Calcium 28.2% Iron 9%
*Based on a 2000 Calorie diet
Cut fish into serving-size pieces.
Sprinkle fish lightly with salt and pepper and place in a heatproof dish.
Top with ginger and set aside.
Cooking Place steaming rack in a wok.
Pour water to just below level of rack and bring to a boil.
Place dish on rack.
Cover and steam, adding additional water if necessary, for 6 minutes or until center of fish is opaque.
Remove dish and pour off liquid.
Place sauce over high heat and bring to a boil.
Add cornstarch solution and cook, stirring, until sauce boils and thickens.
Arrange fish on a platter.
Pour sauce over fish and garnish with green onion.