Braised fish with mushrooms (Chinese)
Source of Recipe
I had acquired this recipe from Asia Recipes websight
Recipe Introduction
This is a version of the French filet de sole bonne femme (sole with mushrooms and wine sauce), with oriental flavours.
List of Ingredients
- INGREDIENTS
- 450g or 1lb of lemon sole or plaice
- 1/2 egg white
- 2 tbs cornflour, mixed with a little water
- 2 1/2 cups vegetable oil
- 1 tbs finely chopped spring onions
- 1/2 tsp finely chopped fresh root ginger
- 115g white mushrooms, thinly sliced
- 1 tsp light brown sugar
- 1 tbs light soy sauce
- 2 tbs Chinese rice wine or dry sherry
- 1 tbs brandy
- 1/2 cup chicken stock
- Salt to taste
- Few drops of sesame oil, to serve
Instructions
- Trim off soft bones along the edge of the fish, but leave the skin on
- Cut each fillet into bite size pieces
- Put a little salt, the egg white and about 1/2 the cornflour paste into a small bowl and mix together
- Coat the fish pieces in this mixture
- Heat the oil in a wok unitl medium-hot Add fish pieces one at a time and stir gently so they won't stick
- Remove after about 1 minute and drain
Pour off all but 2 tbs of oil.
- Stir fry the spring onions, ginger and mushroom for 1 minute.
- Add sugar, light soy sauce, rice wine or sherry, the brandy and stock. Bring to the boil.
- Add fish piece and braise for 1 minute
Thicken with remaining cornflour paste
Final Comments
To serve:
Sprinkle dish with sesame oil, serve immediately
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