Prep 8 mins
Cook 17 mins
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.
- 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
- Bring the rice wine, water, soy sauce, pepper, 1 tsp of the salt, and the sugar to a boil in a skillet.
- Reduce the liquid over high heat to about half its original volume, add the cornstarch mixture, and cook for 30 seconds.
- While the sauce is reducing, rub the fish fillets with the remaining 1 tsp salt and the toasted sesame oil and set aside.
- Add the fish fillets to the liquid and simmer gently for 2 minutes.
- Take it off the heat and let sit for another 5 minutes, covered.
- Transfer the fish fillets to a serving platter, pour the sauce over them, and sprinkle with the green onions.
I thoroughly enjoyed preparing our fresh cod in this simple, and yet very interesting recipe. I followed the instructions exactly and our fish came out perfectly flaky and moist with a subtle, flavor from the rice wine and sesame oil. I think I will be using this method of cooking fish in other recipes with some variation in flavors. Thanks Judy for this fun and delicious recipe.