Stir-fried Fish Fillets

Name: Stir-fried Fish Fillets
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 200 g Flatfish fillet (sliced into pieces 5 cm long, 3 cm wide, 0.2 cm thick); 10 g Shaoxing wine; 10 g Bamboo shoots, trimmed (sliced); 150 g Clear broth; 10 g Wood ear mushrooms; 30 g Wet cornstarch; 25 g Egg white; 5 g Fine salt; 6 g Shredded scallion; 2 g Sesame oil; 4 g Sliced garlic; 500 g (approximately 50 g used) Peanut oil

A traditional Shandong dish of quick-fried flounder fillets, prized for its pristine white color and fresh, tender, silky texture.

50 min

Easy

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Ingredients

Flatfish fillet (sliced into pieces 5 cm long, 3 cm wide, 0.2 cm thick) 200 g

Shaoxing wine 10 g

Bamboo shoots, trimmed (sliced) 10 g

Clear broth 150 g

Wood ear mushrooms 10 g

Wet cornstarch 30 g

Egg white 25 g

Fine salt 5 g

Shredded scallion 6 g

Sesame oil 2 g

Sliced garlic 4 g

Peanut oil 500 g (approximately 50 g used)

Instructions

Cutting and Marinating

Rinse the flatfish fillet and slice it into pieces 5 cm long, 3 cm wide, and 0.2 cm thick. Place in a bowl, add Shaoxing wine and fine salt (2 g), and mix well to season. Then add egg white and wet cornstarch (15 g) and toss to coat evenly. Slice the bamboo shoots and set aside.

Smoothing the Fish Slices

Add peanut oil to a wok and heat over medium heat until it reaches about 40% hot. Add the fish slices one by one and gently cook until they turn white. Remove and drain the oil.

Glazing the Dish

Reserve 25 g of oil in the wok. Heat over medium heat until about 60% hot, then add the scallion and garlic to bloom the aromatics. Splash in Shaoxing wine, then add the clear broth, fine salt (3 g), sliced bamboo shoots, and wood ear mushrooms. Bring to a boil, skim off the foam, add the fish slices, and simmer gently over low heat until cooked through. Thicken with wet cornstarch (15 g) into a glossy sauce, drizzle with sesame oil, and plate.