Fish in Wine Sauce

The simplicity of this dish is a typical of Chinese home cook and brings out the natural sweetness of the fish. The pure white flesh of the fish is a stunning contrast to the jet black of the wood-ear fungus. I learnt how to rinse the fish with white vinegar (you may leave them soaking for a minute or so) to get rid of the fishy smell.
  • 250g filleted white fish (I used ling fillet)
  • 1 egg white
  • 1 tablespoon of corn/potato starch
  • 2 inches of ginger, about the size of a thumb, thinly sliced
  • 1 spring onion, cut into 5cm lengths
  • 1 cup of wood ear fungus, soaked in warm water for 30 minutes, rinsed and squeezed of water
  • Dash of salt and pepper
  • Seasoning
    • 2 tablespoons of Shao Hsing wine/dry sherry
    • Dash of salt and pepper
    • 1/2 teaspoon sugar
    • 1 teaspoon sesame oil
  • Thickening
    • 2 tablespoons of corn flour/potato starch
    • 1/2 cup chicken/vegetable stock broth
  1. Cut fish into pieces and mix egg white, cornflour, salt and pepper. Leave it to marinade for 5 minutes before cooking.
  2. Heat up 2 tablespoon of oil in the wok to moderate hot and blanch the fish for 2 minutes. Remove the fish carefully with slotted spoon, drain the oil well and keep warm.
  3. Add ginger and spring onion and stir fry till fragrant. Toss in the fungus and stir fry for 1-2 minutes.
  4. Add in the ingredients in the Seasoning and Thickening and stir fry till sauce starts to thicken.
  5. Return the fish to the pan and stir gently to combine well with the sauce.
  6. Simmer the fish for 1-2 minutes till they are cooked through.


Latest Comments
  1. Zoe

    Yeah… Simple is good! I reckon that being able to tasting natural sweetness of fresh fish can be pretty priceless.

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