MENU
 
 
 
 

  • Fish Fillets In Wine Sauce

    0 votes
    Fish Fillets In Wine Sauce
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • Jerusalem
    • 2 lb fish fillet (preferably Nile perch)
    • 1 tsp salt
    • 1/4 tsp pepper
    • 1/2 c. dry white wine or possibly any wine
    • 3/4 c. flour
    • 2 x Large eggs, beaten
    • 1/2 c. vegetable oil
    • 1 x garlic clove, chopped
    • 1 x scallion, chopped
    • 2 tsp chopped fresh or possibly dry ginger
    • 1/2 c. pareve chicken broth
    • 2 Tbsp. soy sauce
    • 2 tsp cornstarch
    • 2 tsp Asian sesame oil or possibly whatever you have

    Directions

    1. Remove any small bones from fish. Cut fillets into 2 x 3 inch pcs. Season with salt and pepper. Sprinkle 2 Tbsp. wine over fish. Let stand 10 min.
    2. Pour half of flour onto a plate. Dip fish pcs in flour, shake off excess, and dip in egg. Coat again with remaining flour.
    3. In a large skillet, heat 3 Tbsp. vegetable oil over medium-high heat.
    4. Add in half of fish and cook, turning once, till golden brown on both sides and just opaque throughout, 3 to 4 min. Don't crowd pan. Remove to a plate lined with paper towels. Repeat, adding more oil, till all fish is cooked. Pour out oil and wipe wok with paper towelsReturn wok to high heat. Add in 1 Tbsp. oil, garlic, scallion, and ginger and stir-fry till aromatic, about 10 seconds. Add in remaining wine, broth, and soy sauce. Simmer 5 min.
    5. In a small bowl, dissolve cornstarch in 1 Tbsp. cool water and add in to wok. Bring to a boil and cook, stirring, till sauce thickens, about 1 minute.
    6. Add in sesame oil, then gently slide fish pcs into wok. Simmer gently till fish is heated through, 1 to 2 min. Serve at once.

    Similar Recipes

    Leave a review or comment