Velveted Fish

"This elegant dish is a local specialty of Yueyang, a fishing village in the Hunan Province. From the Revolutionary Chinese Cookbook."
 
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photo by PanNan photo by PanNan
photo by PanNan
photo by Rinshinomori photo by Rinshinomori
photo by AmandaInOz photo by AmandaInOz
Ready In:
30mins
Ingredients:
19
Serves:
4
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ingredients

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directions

  • Mix together marinade, and mix together cornstarch paste.
  • Cut the fish into 1/2-inch slices and put in a bowl with marinade; mix well and set aside.
  • Drain and squeeze the mushrooms; remove the stems and slice the caps.
  • Cut the red and green peppers into 3/4-inch strips, and then diagonally into lozenge shapes.
  • Cut the scallion greens into bite-sized pieces.
  • Heat the wok over high heat, then add some peanut oil. When hot, add the fish and stir with chopsticks to separate the slices; when they are white but not fully cooked, remove with a slotted spoon and set aside.
  • Drain off all but three tablespoons of the oil, and return the wok to the stove top over high heat; add the garlic, ginger, mushrooms and peppers and stir-fry until fragrant; add the fish and season with soy sauce, vinegar and salt to taste; add the stock, and then the cornstarch paste, stirring as it thickens the liquid to a glaze.
  • Stir in the scallion greens and then, off the heat, the sesame oil. Serve.

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Reviews

  1. Quick dinner, excellent flavors. I did triple my sauce to serve over the rice. <br/>Thank you .
     
  2. wonderful dish! i did add some thinly sliced Serrano chilies for a little heat came out delish
     
  3. Lovely fish dish. It reminds me of Moo Goo Gai Pan only prepared with fish instead of chicken. I ordinarily prefer spicy Szechuan type dishes but this mild recipe lets fresh ingredients shine. I thoroughly enjoyed it. Thanks Jen!
     
  4. This was a lovely seafood stir fry. Once the prep was finished it was ready in a snap. I followed the recipe exactly, but will likely add a little more of the soy sauce, rice vinegar and sesame oil to pick up the flavor a bit in the future, and also a few more mushrooms - because I like them!
     
  5. Wow, is this ever delicious! It is mild, but don't confuse that with bland - it has great flavor. I halved the salt, tripled the mushrooms, and used a teaspoon each of the soy and vinegar. I loved the fish and the method in this, and the flavors were nicely balanced. I decreased the fish to half a pound (but kept the rest the same) and it was perfect for 2 people.
     
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