The Mediadrome - Recipes

Fish in Rice Wine Sauce

Cooking with wine is a revered tradition in Chinese cooking. The wine used is usually Shaohsing wine, which is similar to dry sherry in color and taste. You can find the wine in huge bottles at Asian markets, but sherry is a good substitute (make sure that it's dry and not sweet!).


1 to 1/2 lbs Dover sole or flounder		2 tbl cloud ear mushrooms
Peanut or corn oil for deep frying		4 cloves garlic, peeled and chopped fine
1/2 inch fresh ginger, peeled and chopped fine

Marinade
1/2 tsp salt		1/4 teaspoon sugar
6 turns white pepper mill		1 egg white, beaten with 1 tbl cornstarch until well blended

Sauce
3/4 to 1 tsp salt		1 tbl cornstarch
1/4 pint (1/2 cup) Shaosing wine or dry sherry		1/4 pint clear chicken stock

Pat the fish dry. Halve each side lengthwise and then slice each half crosswise into about 2-inch. Put into a bowl.

Prepare the marinade. Add the salt, sugar, pepper and the egg and cornstarch mixture to the fish. Make sure the fish is well coated, then cover and let it marinate in the fridge for about 1 hour.

Prepare the sauce. Mix together the salt, cornstarch, wine and stock.

If you're using dried mushrooms, reconstitute them, then drain leaving a little damp.

Fill a wok or deep pan with oil. Heat to 220° - 225°, or barely hot. Put the fish in very gently and let it cook for 1 to 2 minutes. Stir to separate the pieces. When the fish turns opaque, turn off the heat and remove with a slotted spoon. Be careful when doing this as the fish will be fragile and you don't want it to crumble.

Put 2 or 3 tablespoons of the oil into a wok or frying pan and heat until it smokes. Add the garlic, stir, then the ginger, stir, and then the mushrooms. Stir a few more times, then add the sauce.

Slowly bring it to the boil, then add the fish and cook gently in the sauce until thoroughly hot.

Transfer to a warm serving dish and serve immediately.