• Fish Fillet In Ginger Wine Sauce

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    • 1/3 c. Chinese rice wine (or possibly c. dry sherry)
    • 1/4 c. chicken stock (or possibly canned chicken broth)
    • 3 Tbsp. fermented sweet rice
    • 1 Tbsp. soy sauce
    • 1 tsp sugar
    • 6 x dry cloud-ear mushrooms
    • 2 Tbsp. vegetable oil
    • 1 1/2 lb hard white fish fillets cut 2" by 4" pcs
    • 2 x green onions cut 2" lengths
    • 2 tsp finely-shredded ginger
    • 1/2 c. sliced bamboo shoots
    • 2 tsp cornstarch dissolved in
    • 1 Tbsp. water
    • 2 Tbsp. thinly-sliced green onions


    1. In small bowl, combine wine, stock, fermented sweet rice, soy sauce and sugar; stir till sugar is dissolved.
    2. For the Dish: Soak cloud ears in hot water to cover till softened, about 20 min. Drain and squeeze out excess water.
    3. Place a wok over high heat till warm. Add in oil, swirling to coat sides. Add in fish fillets and sear them for 30 seconds per side. Remove fish and place on a plate.
    4. To wok, add in green onions and ginger; cook, stirring till fragrant, about 30 seconds. Add in 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, till fish begins to flake and the center is opaque about 5 min. Add in cornstarch solution; cook, stirring lightly, till sauce boils and thickens. Spoon fish and sauce onto a serving plate and garnish with the sliced green onions.
    5. This recipe yields 4 servings.

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