Fish Fillet In Ginger Wine Sauce Recipe
Servings: 4
Ingredients
- 1/3 c. Chinese rice wine (or possibly c. dry sherry)
- 1/4 c. chicken stock (or possibly canned chicken broth)
- 3 Tbsp. fermented sweet rice
- 1 Tbsp. soy sauce
- 1 tsp sugar
- 6 x dry cloud-ear mushrooms
- 2 Tbsp. vegetable oil
- 1 1/2 lb hard white fish fillets cut 2" by 4" pcs
- 2 x green onions cut 2" lengths
- 2 tsp finely-shredded ginger
- 1/2 c. sliced bamboo shoots
- 2 tsp cornstarch dissolved in
- 1 Tbsp. water
- 2 Tbsp. thinly-sliced green onions
Directions
- In small bowl, combine wine, stock, fermented sweet rice, soy sauce and sugar; stir till sugar is dissolved.
- For the Dish: Soak cloud ears in hot water to cover till softened, about 20 min. Drain and squeeze out excess water.
- Place a wok over high heat till warm. Add in oil, swirling to coat sides. Add in fish fillets and sear them for 30 seconds per side. Remove fish and place on a plate.
- To wok, add in green onions and ginger; cook, stirring till fragrant, about 30 seconds. Add in cloud ears and bamboo shoots and stir-fry for 1 minute. Return fish to wok, pour in sauce and bring to a boil. Reduce heat to medium-low and simmer, uncovered, till fish begins to flake and the center is opaque about 5 min. Add in cornstarch solution; cook, stirring lightly, till sauce boils and thickens. Spoon fish and sauce onto a serving plate and garnish with the sliced green onions.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 241g | |
| Recipe makes 4 servings | |
| Calories 350 | |
| Calories from Fat 151 | 43% |
| Total Fat 16.87g | 21% |
| Saturated Fat 2.07g | 8% |
| Trans Fat 0.18g | |
| Cholesterol 102mg | 34% |
| Sodium 340mg | 14% |
| Potassium 669mg | 19% |
| Total Carbs 9.51g | 3% |
| Dietary Fiber 5.2g | 17% |
| Sugars 1.47g | 1% |
| Protein 33.89g | 54% |
