Fresh Mushroom Fish Slices

Name: Fresh Mushroom Fish Slices
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Chinese
Ingredients: 500 g Fresh mushrooms (sliced and blanched); 350 g Raw fish fillet (cut into connected slices); 1 Egg white (for coating fish slices); 3 tsp Fine salt; 3 tsp Starch; 3 tsp Light soy sauce (seasoning); 3 tsp Minced ginger (finely chopped); 5 Scallions; 1.5 tsp MSG (seasoning); 1 tsp White pepper powder; 1 tsp Sesame oil; 2 tbsp Peanut oil (for stir-frying); 2 tsp Cooking wine; 5 tbsp Clear broth

A Zhejiang-style stir-fry featuring fresh mushrooms and tender fish fillets, known for its light, silky-smooth texture.

32 min

Easy

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Ingredients

Fresh mushrooms (sliced and blanched) 500 g

Raw fish fillet (cut into connected slices) 350 g

Egg white (for coating fish slices) 1

Fine salt 3 tsp

Starch 3 tsp

Light soy sauce (seasoning) 3 tsp

Minced ginger (finely chopped) 3 tsp

Scallions 5

MSG (seasoning) 1.5 tsp

White pepper powder 1 tsp

Sesame oil 1 tsp

Peanut oil (for stir-frying) 2 tbsp

Cooking wine 2 tsp

Clear broth 5 tbsp

Instructions

Prepare the Ingredients

Slice and blanch the fresh mushrooms. Cut the fish fillet into connected slices. Finely mince the ginger.

Stir-fry the Mushrooms

Heat oil in a wok, add scallions and ginger to release the aroma, then add the mushrooms, fine salt, light soy sauce, and MSG. Stir-fry thoroughly and remove from the wok. In a bowl, combine the clear broth, MSG, fine salt, light soy sauce, white pepper, sesame oil, and starch to make a sauce; set aside.

Slip-stir the Fish Slices

Coat the fish slices evenly with the egg white and starch, then slip them into hot oil in the wok until just cooked through. Lift out with a slotted spoon and drain.

Combine and Finish the Dish

Leave a thin layer of oil in the wok, add the mushrooms, fish slices, and cooking wine, then pour in the prepared sauce. Toss quickly until everything is evenly coated, plate, and serve. The finished texture should be smooth and tender.