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Prep Time: 8 Minutes Cook Time: 17 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a very good and easy fish recipe. You can use just about any firm fleshed white fish but my favorite is orange roughy. This recipe is from Ken Hom's Quick and Easy Chinese Cooking. Cook time includes 5 minutes standing time. Ingredients:
2 cups rice wine or 2 cups dry sherry |
2/3 cup water |
2 tablespoons light soy sauce |
1 teaspoon white pepper |
2 teaspoons salt |
2 teaspoons sugar |
2 teaspoons cornstarch, mixed with |
2 teaspoons cold water |
1 lb fresh fish fillets, orange roughy or 1 lb cod |
2 teaspoons toasted sesame oil |
3 tablespoons finely chopped green onions |
Directions:
1. Bring the rice wine, water, soy sauce, pepper, 1 tsp of the salt, and the sugar to a boil in a skillet.
2. Reduce the liquid over high heat to about half its original volume, add the cornstarch mixture, and cook for 30 seconds.
3. While the sauce is reducing, rub the fish fillets with the remaining 1 tsp salt and the toasted sesame oil and set aside.
4. Add the fish fillets to the liquid and simmer gently for 2 minutes.
5. Take it off the heat and let sit for another 5 minutes, covered.
6. Transfer the fish fillets to a serving platter, pour the sauce over them, and sprinkle with the green onions.
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