BRAISED FISH FILLET IN WINE SAUCE
1 min readServes 4.
Preparation & cooking time: 25–30 mins.
450g (1lb) lemon sole or plaice fillet pinch of salt
½ egg white, lightly beaten
1 tablespoon thick cornflour paste
oil for deep-frying
For the sauce:
10g (¼oz) dried black fungus (wood ears, see Glossary)
1 tablespoon seasoned oil
½ teaspoon finely chopped garlic
1 teaspoon salt
2 teaspoons soft brown sugar
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon brandy, whisky or rum
about 100ml (4fl oz) stock or water
a pinch of MSG (optional)
a few drops of sesame oil
2 teaspoons thin cornflour paste
Trim off the soft bones along the edges of the fish. Cut each fillet into 8–10 pieces if large, or 4–6 pieces if small. Mix with the salt, egg white and thick cornflour paste, blend gently with fingers.
Soak the wood ears in warm water for 10–15 minutes, rinse and drain, cut into small pieces.
Heat the oil until medium hot, add the fish piece by piece, and stir gently to make sure they are not stuck together. Deep-fry for about 1 minute,remove and drain.
Wipe clean the wok, heat the tablespoon of fresh oil until hot, stir-fry the wood ears with the garlic for 30–40 seconds, add the salt, sugar, wine, brandy and stock or water, bring to the boil, then add the fish, blend well and braise for about 1 minute. Now add the MSG (if using) and sesame oil, and thicken the sauce with the thin cornflour paste off the heat. Serve hot.
