Total Time
Prep 30 mins
Cook 0 mins

This elegant dish is a local specialty of Yueyang, a fishing village in the Hunan Province. From the Revolutionary Chinese Cookbook.

Ingredients Nutrition


  1. Mix together marinade, and mix together cornstarch paste.
  2. Cut the fish into 1/2-inch slices and put in a bowl with marinade; mix well and set aside.
  3. Drain and squeeze the mushrooms; remove the stems and slice the caps.
  4. Cut the red and green peppers into 3/4-inch strips, and then diagonally into lozenge shapes.
  5. Cut the scallion greens into bite-sized pieces.
  6. Heat the wok over high heat, then add some peanut oil. When hot, add the fish and stir with chopsticks to separate the slices; when they are white but not fully cooked, remove with a slotted spoon and set aside.
  7. Drain off all but three tablespoons of the oil, and return the wok to the stove top over high heat; add the garlic, ginger, mushrooms and peppers and stir-fry until fragrant; add the fish and season with soy sauce, vinegar and salt to taste; add the stock, and then the cornstarch paste, stirring as it thickens the liquid to a glaze.
  8. Stir in the scallion greens and then, off the heat, the sesame oil. Serve.


Most Helpful

Quick dinner, excellent flavors. I did triple my sauce to serve over the rice. <br/>Thank you .

Patty C. March 26, 2014

wonderful dish! i did add some thinly sliced Serrano chilies for a little heat came out delish

dhuynh May 11, 2012

Lovely fish dish. It reminds me of Moo Goo Gai Pan only prepared with fish instead of chicken. I ordinarily prefer spicy Szechuan type dishes but this mild recipe lets fresh ingredients shine. I thoroughly enjoyed it. Thanks Jen!

Pot Scrubber October 16, 2008

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