Fish Fillet In Ginger Wine Sauce

Photo: flickr user avlxyz

Ingredients

cup Chinese rice wine

cup (or dry sherry)

1/4 cup chicken stock

(or canned chicken broth)

3 tablespoons fermented sweet rice

1 tablespoon soy sauce

1 teaspoon sugar

6 dried cloud-ear mushrooms

2 tablespoons vegetable oil

1 1/2 pounds firm white fish fillets cut 2" by 4" pieces

2 green onions cut 2" lengths

2 teaspoons finely-shredded ginger

1/2 cup sliced bamboo shoots

2 teaspoons cornstarch dissolved in

1 tablespoon water

2 tablespoons thinly-sliced green onions

Preparation

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

This recipe yields 4 servings.