Velveted Fish

"This elegant dish is a local specialty of Yueyang, a fishing village in the Hunan Province. From the Revolutionary Chinese Cookbook."
photo by PanNan photo by PanNan
photo by PanNan
photo by Rinshinomori photo by Rinshinomori
photo by AmandaInOz photo by AmandaInOz
Ready In:




  • Mix together marinade, and mix together cornstarch paste.
  • Cut the fish into 1/2-inch slices and put in a bowl with marinade; mix well and set aside.
  • Drain and squeeze the mushrooms; remove the stems and slice the caps.
  • Cut the red and green peppers into 3/4-inch strips, and then diagonally into lozenge shapes.
  • Cut the scallion greens into bite-sized pieces.
  • 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.
  • 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.
  • Stir in the scallion greens and then, off the heat, the sesame oil. Serve.

Questions & Replies

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  1. Patty C.
    Quick dinner, excellent flavors. I did triple my sauce to serve over the rice. <br/>Thank you .
  2. dhuynh
    wonderful dish! i did add some thinly sliced Serrano chilies for a little heat came out delish
  3. Pot Scrubber
    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!
  4. PanNan
    This was a lovely seafood stir fry. Once the prep was finished it was ready in a snap. I followed the recipe exactly, but will likely add a little more of the soy sauce, rice vinegar and sesame oil to pick up the flavor a bit in the future, and also a few more mushrooms - because I like them!
  5. Maito
    Wow, is this ever delicious! It is mild, but don't confuse that with bland - it has great flavor. I halved the salt, tripled the mushrooms, and used a teaspoon each of the soy and vinegar. I loved the fish and the method in this, and the flavors were nicely balanced. I decreased the fish to half a pound (but kept the rest the same) and it was perfect for 2 people.



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