Stir-Fried Fish Slices

Name: Stir-Fried Fish Slices
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 450 g Flatfish (washed, sliced into pieces 5cm long, 3cm wide, 0.2cm thick); 25 g Winter bamboo shoots (sliced); 25 g Wood ear mushrooms; 25 g Egg white; 20 g Shaoxing wine; 4 g Fine salt; 50 g Wet cornstarch; 100 g Peanut oil (for stir-frying); 10 g Green onion; 5 g Garlic; 10 g Sesame oil (drizzled at the end); to taste Broth (for cooking)

A classic Shandong (Lu) cuisine dish, these stir-fried flounder slices are finished with a light starch glaze. The ultra-thin slices hold their elegant shape, boast a bright pure white hue, and have a soft, fresh, silky-smooth texture.

45 min

Easy

0 favorites

Ingredients

Flatfish (washed, sliced into pieces 5cm long, 3cm wide, 0.2cm thick) 450 g

Winter bamboo shoots (sliced) 25 g

Wood ear mushrooms 25 g

Egg white 25 g

Shaoxing wine 20 g

Fine salt 4 g

Wet cornstarch 50 g

Peanut oil (for stir-frying) 100 g

Green onion 10 g

Garlic 5 g

Sesame oil (drizzled at the end) 10 g

Broth (for cooking) to taste

Instructions

Slice the fish

Wash the flatfish and slice into pieces 5cm long, 3cm wide, and 0.2cm thick; place in a bowl.

Marinate

Add Shaoxing wine and fine salt, mix well to season, then add egg white and wet cornstarch and mix until evenly coated.

Prepare the side ingredients

Slice the winter bamboo shoots and set aside.

Pre-cook the fish slices

Add peanut oil to a wok and heat over medium heat to about 40% hot (around 100°C). Add the fish slices one by one and stir-fry briefly until they turn white, then remove and drain the oil.

Build the sauce

Leave a little oil in the wok, heat over medium heat to about 60% hot (around 150°C), add green onion and garlic and stir briefly, splash in Shaoxing wine, add broth, fine salt, sliced winter bamboo shoots, and wood ear mushrooms, bring to a boil, and skim off any foam.

Finish and plate

Return the fish slices to the wok and simmer over low heat until flavors are absorbed, thicken with a little wet cornstarch into a thin sauce, drizzle with sesame oil, and transfer to a plate to serve.