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Fish in Wine Sauce

Source: The Heritage of Chinese Cooking
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Active Time:  15 Minutes
Total Time:  50 Minutes
  Serves 4
This exquisite fish dish mirrors the refinements of the cuisine of the Song Dynasty (AD 960-1279), a period when people's eating habits mirrored their social position. Although the distinction between the cooking styles and ingredients of the rich and the poor was not as marked as in the Western world, the rich had access to more variety and specialties.
10 ounces  white fish fillets, such as sea perch, porgy, snapper, sole, orange roughy
For the Marinade:
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 egg white
2 teaspoons cornstarch
2 tablespoons wood ear fungus (wun yee) (available at Chinese stores), soaked for 20 minutes in warm water, rinsed and drained
For the Seasonings:
3 tablespoons Shaoxing rice wine or dry sherry
2 teaspoons sugar
1/4 teaspoon salt
3/4 cup Family Chicken Broth
1 tablespoon cornstarch
1/4 cup peanut oil
Cilantro sprig, for garnish
Other necessary recipes:
Family Chicken Broth
Fish in Wine Sauce Recipe at
Cut the fish fillets into 2-inch square pieces. Combine the fish marinade ingredients, add the fish pieces and set aside to marinate for 15 minutes.

Simmer the wood ear fungus in the chicken broth for 1 minute. Drain and set aside.

Mix the seasonings ingredients together.

Coat a skillet with the peanut oil and heat to moderately hot but not smoking. Pan-fry the fish pieces for 2 minutes on each side; the fish should be removed before any browning. Remove with a slotted spoon and set aside.

Pour off the excess oil from the pan. Add the seasonings mixture and bring to a boil, stirring until thickened. Return the fish pieces to the pan and gently simmer for 2 minutes.

Serve on a heated dish, surrounded by the wood ear fungus and garnished with the cilantro.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 484
Fat. Total: 42g
Protein: 17g
Carbohydrates, Total: 6g
Sodium: 727mg
% Cal. from Fat: 78%
Cholesterol: 69mg
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