Velveted Fish
photo by PanNan
- Ready In:
- 30mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
- 396.89 g halibut fillets (or any white fish)
- 3 dried shiitake mushrooms, soaked in hot water from the kettle for 30 minutes and drained
- 1 red bell pepper
- 1 green bell pepper
- 3 scallions, green parts only
- 3 garlic cloves, thinly sliced
- 2 inch piece fresh ginger, peeled and thinly sliced
- 2.46 ml light soy sauce
- 2.46 ml rice vinegar
- 44.37 ml chicken stock or 44.37 ml water
- 4.92 ml sesame oil
- peanut oil, for cooking
- salt, to taste
-
Marinade
- 14.79 ml shaoxing wine or 14.79 ml sherry wine
- 29.58 ml egg whites
- 29.58 ml cornstarch or 29.58 ml potato flour
- 2.46 ml salt
-
Cornstarch Paste
- 2.46 ml cornstarch or 2.46 ml potato flour
- 9.85 ml cold water
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
-
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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RECIPE SUBMITTED BY
FLKeysJen
Key Largo, Florida