Stir-fried Thick Mandarin Fish Slices with Aromatic Lees Sauce

Name: Stir-fried Thick Mandarin Fish Slices with Aromatic Lees Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 750 g mandarin fish fillet; 20 g green broad beans; 20 g rehydrated wood ear mushrooms; 20 g cleaned winter bamboo shoots; 30 g cornstarch; 20 g egg white; 5 g fine salt; 250 g Shaoxing wine lees sauce; 15 g Shaoxing wine; 50 g rendered lard

A Shandong (Lu) cuisine dish featuring thick, evenly cut fish slices with tender flesh and a fragrant fermented rice (糟) aroma.

30 min

Easy

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Stir-fried Thick Mandarin Fish Slices with Aromatic Lees Sauce

Ingredients

mandarin fish fillet 750 g

green broad beans 20 g

rehydrated wood ear mushrooms 20 g

cleaned winter bamboo shoots 20 g

cornstarch 30 g

egg white 20 g

fine salt 5 g

Shaoxing wine lees sauce 250 g

Shaoxing wine 15 g

rendered lard 50 g

Instructions

Step 1

Rinse the mandarin fish fillet, cut into 4 cm long segments, then slice along the grain diagonally into 2 cm wide, 0.4 cm thick thick fish slices. Place in a plate, mix with wet cornstarch and egg white until well combined, then add fine salt and stir to mix. Slice the rehydrated wood ear mushrooms and winter bamboo shoots. Cook the green broad beans in broth until tender and flavorful, then set aside.

Step 2

Combine the Shaoxing wine lees sauce, Shaoxing wine, fine salt, and wet cornstarch in a bowl and stir until smooth to make a sauce.

Step 3

Place the rendered lard in a wok, heat over medium heat until it reaches 40% heat (approximately 88°C). Use chopsticks to add the fish slices one by one. Once they float to the surface, stir gently with a spatula. When fully cooked, remove and drain excess oil.

Step 4

Leave a small amount of oil in the wok, heat over medium heat until it reaches 60% heat (approximately 132°C). Pour in the prepared sauce, and wait for it to thicken slightly. Add the fish slices to the wok, toss several times to coat, then transfer to a serving plate. Sprinkle with the cooked green broad beans and serve.