Fish Fillet In Ginger Wine Sauce

Recipe Ingredients

1/3 cup	78ml	Chinese rice wine
		= (or cup dry sherry)
1/4 cup	59ml	Chicken stock
		= (or canned chicken broth)
3 tablespoons	45ml	Fermented sweet rice
1 tablespoon	15ml	Soy sauce
1 teaspoon	5ml	Sugar
		For The Dish
6		Dried cloud-ear mushrooms
2 tablespoons	30ml	Vegetable oil
1 1/2 lbs	681g / 24oz	Firm white fish fillets - cut 2" by 4" pieces
2		Green onions - cut 2" lengths
2 teaspoons	10ml	Finely-shredded ginger
1/2 cup	118ml	Sliced bamboo - shoots
2 teaspoons	10ml	Cornstarch - dissolved in
1 tablespoon	15ml	Water
2 tablespoons	30ml	Thinly-sliced green onions

Recipe Instructions

In small bowl, combine wine, stock, fermented sweet rice, soy sauce and sugar; stir until sugar is dissolved.

For the Dish: Soak cloud ears in warm water to cover until softened, about 20 minutes. Drain and squeeze out excess water.

Place a wok over high heat until hot. Add oil, swirling to coat sides. Add fish fillets and sear them for 30 seconds per side. Remove fish and place on a plate.

To wok, add green onions and ginger; cook, stirring until fragrant, about 30 seconds. Add cloud ears and bamboo shoots and stir-fry for 1 minute. Return fish to wok, pour in sauce and bring to a boil. Reduce heat to medium-low and simmer, uncovered, until fish begins to flake and the center is opaque about 5 minutes. Add cornstarch solution; cook, stirring lightly, until sauce boils and thickens. Spoon fish and sauce onto a serving plate and garnish with the sliced green onions.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Technique Show 3: - Fish) - from the TV FOOD NETWORK CANADA

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