Fish Fillet with Rice Wine Sauce Recipe |
Ingredients: Serves 4 |
300g fish fillet 1 cup soaked black fungus 1 tablespoon snow peas or green peas Seasonings A: a pinch of salt 1 tablespoon water 1 tablespoon egg white ½ tablespoon cornstarch Seasonings B: ½ tablespoon chopped ginger 1 tablespoon chopped garlic ½ teaspoon sugar a pinch of salt 1 cup soup stock Seasonings C: 3 tablespoons sweet fermented rice 1 tablespoon cornstarch paste |
Method: Cut fish fillet into 3cm wide and 0.5cm thick pieces. Mix with seasonings A according to the sequence, marinate for 30 minutes. Heat 2 cups of oil to 120°C, add fish in, fry over medium heat, remove when it is done. Trim the soaked fungus, blanch and drain, place on the serving plate. Bring seasonings B to a boil, add fish, snow peas and fermented rice in, when boils again, thicken with cornstarch paste. Add 1 tablespoon of heated oil at last if you like. Pour fish over fungus, serve immediately. |
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