Braised Fish Fillet with Mushrooms recipe
information
This is the Chinese stir-fried version of the French filets de sole bonne femme (sole cooked with mushrooms and wine sauce) .
ingredients
450 g (1 lb) lemon sole or plaice fillets
5 ml (1 tsp) salt
1/2 egg white
30 ml (2 tbsp) cornflour paste
about 600 ml (1 pint) 2 1/2 cups vegetable oil
15 ml (1 tbsp) finely chopped spring onions
2.5 ml (1/2 tsp) finely chopped fresh root ginger
115 g (4 oz) white mushrooms, thinly sliced
5 ml (1 tsp) light brown sugar
15 ml (1 tbsp) light soy sauce
30 ml (2 tbsp) Chinese rice wine or dry sherry
15 ml (1 tbsp) brandy
about 120 ml (4 fl oz) 2/3 cup stock
few drops sesame oil
5 ml (1 tsp) salt
1/2 egg white
30 ml (2 tbsp) cornflour paste
about 600 ml (1 pint) 2 1/2 cups vegetable oil
15 ml (1 tbsp) finely chopped spring onions
2.5 ml (1/2 tsp) finely chopped fresh root ginger
115 g (4 oz) white mushrooms, thinly sliced
5 ml (1 tsp) light brown sugar
15 ml (1 tbsp) light soy sauce
30 ml (2 tbsp) Chinese rice wine or dry sherry
15 ml (1 tbsp) brandy
about 120 ml (4 fl oz) 2/3 cup stock
few drops sesame oil
method
1. Trim off the soft bones along the edge of the fish, but leave the skin on. Cut each fillet into bite-sized pieces. Mix the fish with a little salt, the egg white and about half of the cornflour paste.
2. Heat the oil in a preheated wok until medium-hot, add the fish, slice by slice, and stir gently so the pieces do not stick. Remove after about 1 minute and drain. Pour off the excess oil, leaving about 30 ml (2 tbsp) in the wok.
3. Stir-fry the spring onions, ginger and mushrooms for 1 minute. Add the sugar, soy sauce, rice wine or sherry, brandy and stock. Bring to the boil. Return the fish to the wok and braise for 1 minute. Stir in the remaining cornflour paste to thicken the sauce and sprinkle with sesame oil.
2. Heat the oil in a preheated wok until medium-hot, add the fish, slice by slice, and stir gently so the pieces do not stick. Remove after about 1 minute and drain. Pour off the excess oil, leaving about 30 ml (2 tbsp) in the wok.
3. Stir-fry the spring onions, ginger and mushrooms for 1 minute. Add the sugar, soy sauce, rice wine or sherry, brandy and stock. Bring to the boil. Return the fish to the wok and braise for 1 minute. Stir in the remaining cornflour paste to thicken the sauce and sprinkle with sesame oil.
serving amount
serves 4
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