Seafood Recipes - Sliced Fish in Wine Sauce Recipe

  
 

Seafood Recipes - Sliced Fish In Wine Sauce

Ingredients

  • 1 1/4lb (575g) sole fillets, cut into 2 inch by 1 inch

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1/2 tsp ground ginger

  • 2 tsp cornstarch

  • 1 egg white, lightly beaten

  • 1/3 cup (75ml) vegetable oil

SAUCE

  • 2 tsp vegetable fat

  • 1/2 cup (50g) dried mushrooms, soaked in cold water for 30 minutes, drained and sliced

  • 1/3 cup (75ml) dry white wine

  • 1/4 cup (50ml) chicken stock

  • 1 tsp sugar

  • 1/2 tsp cornstarch, mixed to a paste with3 tbsp water

Method:

  1. Put the fish pieces on a chopping board and sprinkle with the salt, pepper, ginger and cornstarch, rubbing them into the flesh with your fingers. Pour over the egg white and gently toss to coat thoroughly. Set aside.

  2. Heat the oil in a large frying-pan. When it is hot, add the fish pieces, in one layer if possible. Cook for 30 seconds, tilting the pan so that the oil flows around the fish. Turn and cook for a further 1 minute. Remove the pan from the heat and pour off the excess oil. Set aside.

  3. TO PREPARE THE SAUCE: Melt the fat in a small saucepan. Add the mushrooms and cook for 1 minute, stirring constantly. Add the wine, stock, sugar and salt and bring to the boil.

  4. Stir in the cornstarch mixture and cook, stirring constantly, until the sauce thickens and becomes translucent. Remove from the heat and pour the sauce over the fish. Stir carefully around the fish and return the frying-pan to moderate heat. Cook, turning the pieces occasionally, for 2 minutes.

  5. Transfer the mixture to a warmed serving dish and serve at once.