Sliced Fish in Wine Sauce


serves 6
575 g (1 1/4 lb) Sole fillets, cut into 5 cm (2 in) x 2 1/2 cm (1 in) pieces
Salt and pepper to taste
1/2 tsp Ground ginger
2 tsp Cornflour (cornstarch)
1 Egg white, lightly beaten
75 ml (3 fl oz) 3/8 cup Vegetable oil

for the sauce

2 tsp Vegetable fat
8 Chinese dried mushrooms, soaked in cold water for 20 minutes, drained and chopped
75 ml (3 fl oz) 3/8 cup Dry white wine
50 ml (2 fl oz) 1/4 cup Chicken stock
1 tsp Sugar
1/2 tsp Salt
2 tsp Cornflour (cornstarch), blended with 3 Tbs water


1. Put the fish pieces on a board and rub them with salt, pepper, ground ginger and cornflour (cornstarch), rubbing them into the flesh with your fingers. Pour over the egg white and toss carefully to coat the pieces thoroughly.

2. Heat the oil in a large frying-pan. Add the fish pieces, in one layer if possible, and cook for 30 seconds, tilting the pan so that the oil flows freely around the fish. Turn the pieces over and cook for a further 1 minute. Remove from the heat and pour off the excess oil.

3. To make the sauce, melt the fat in a small saucepan. Add the mushrooms and stir-fry for 1 minute. Add the wine, stock, sugar and salt, and bring to the boil. Stir in the cornflour (cornstarch) mixture and cook, stirring constantly, until the sauce thickens and becomes translucent. Remove from the heat and pour the sauce into the frying-pan. Stir carefully around the fish and return the pan to moderate heat. Cook, turning the fish pieces occasionally, for 2 minutes.

4. Transfer the fish pieces to a warmed serving dish. Pour over the sauce and serve at once.

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