Velveted Fish

21 ingredients
8 steps

Ingredients

  • 14 ounces halibut fillets (or any white fish)
  • 3 dried shiitake mushrooms, soaked in hot water from the kettle for 30 minutes and drained
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 3 scallions, green parts only
  • 3 garlic cloves, thinly sliced
  • 1 1/2 inches piece fresh ginger, peeled and thinly sliced
  • 1/2 teaspoon light soy sauce
  • 1/2 teaspoon rice vinegar
  • 3 tablespoons chicken stock or 3 tablespoons water
  • 1 teaspoon sesame oil
  • peanut oil, for cooking
  • salt, to taste
  • Marinade
  • 1 tablespoon shaoxing wine or 1 tablespoon sherry wine
  • 2 tablespoons egg whites
  • 2 tablespoons cornstarch or 2 tablespoons potato flour
  • 1/2 teaspoon salt
  • Cornstarch Paste
  • 1/2 teaspoon cornstarch or 1/2 teaspoon potato flour
  • 2 teaspoons cold water

Directions

  1. 1
    Mix together marinade, and mix together cornstarch paste.
  2. 2
    Cut the fish into 1/2-inch slices and put in a bowl with marinade; mix well and set aside.
  3. 3
    Drain and squeeze the mushrooms; remove the stems and slice the caps.
  4. 4
    Cut the red and green peppers into 3/4-inch strips, and then diagonally into lozenge shapes.
  5. 5
    Cut the scallion greens into bite-sized pieces.
  6. 6
    Heat the wok over high heat, then add some peanut oil. When hot, add the fish and stir with chopsticks to separate the slices; when they are white but not fully cooked, remove with a slotted spoon and set aside.
  7. 7
    Drain off all but three tablespoons of the oil, and return the wok to the stove top over high heat; add the garlic, ginger, mushrooms and peppers and stir-fry until fragrant; add the fish and season with soy sauce, vinegar and salt to taste; add the stock, and then the cornstarch paste, stirring as it thickens the liquid to a glaze.
  8. 8
    Stir in the scallion greens and then, off the heat, the sesame oil. Serve.

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