FISH FILLETS IN PICKLE WINE SAUCE

Fish Fillets in Pickle Wine Sauce image

Provided by Florence Fabricant

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 10

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Ingredients

6 dried tree ear mushrooms
1 large egg white
4 teaspoons cornstarch
1/2 pound small fillets of flounder, fluke or sole
2 tablespoons sugar
1/8 teaspoon salt
2/3 cup chicken stock
1/4 cup Chinese pickle wine sauce (sometimes known as pickle sauce; amontillado sherry with a pinch each of cinnamon and ground fennel can be substituted)
3 cups peanut or vegetable oil, for deep-frying
3 garlic cloves, sliced thin

Steps:

Soak the tree ears in warm water to cover for 20 minutes. Drain, trim off any hard parts and cut very large ones in half.
Mix the egg white and 2 teaspoons cornstarch in a medium bowl. Cut the fish into pieces about 1 1/2 inches square. Add to the bowl and coat with the egg white mixture. Let rest 5 minutes. In another bowl, combine the sugar, salt and remaining cornstarch. Whisk in the stock and pickle wine until smooth.
Heat the oil in a large wok or deep skillet to 350 degrees. Set a colander over a bowl. Drain the fish pieces well and add a third of the fish pieces to the oil. Cook just until fish is opaque but not browned, about 30 seconds. Scoop them out with a spider, a shallow strainer or a large slotted spoon and transfer to the colander. Repeat until all the fish is cooked.
Pour off all but 1 tablespoon of the oil. Return pan to a high heat. Add the garlic and cook 10 seconds, until soft. Add the tree ears and cook 15 seconds. Stir the stock and pickle wine mixture and add, stirring. Bring to a boil. Return the fish to the wok, toss to coat with the sauce, and transfer everything to a serving platter.

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Bint Zainab

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I was pleasantly surprised by this recipe. I wasn't sure how the pickle juice would taste, but it was actually really good. The fish was cooked perfectly and the sauce was flavorful. I'll definitely be making this again.

Empress Nicky

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This recipe is a great way to change up your usual fish routine. The pickle juice gives the fish a unique flavor that is both tangy and savory. I served it with roasted vegetables and it was a delicious meal.

Dhaniram Pandey

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I love this recipe! The fish is always cooked perfectly and the sauce is so tasty. I've made it several times and it's always a hit.

Ghosty

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This dish is a great way to use up leftover pickle juice. The fish is cooked perfectly and the sauce is delicious. I served it with mashed potatoes and it was a hit with my family.

Saniyah Newell

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Ashley Becerra

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Arjun Mandal

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I love this recipe! The fish is always cooked perfectly and the sauce is so tasty. I've made it several times and it's always a hit.

Ann Nvannungi

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This recipe was easy to follow and the results were delicious. The fish was flaky and moist, and the sauce was tangy and flavorful. I served it over rice and it was a perfect meal.

Junaid Jd

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I made this for a dinner party and it was a hit! Everyone loved the unique flavor of the sauce. I'll definitely be making this again.

Sthabile Londiwe

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This recipe is a great way to use up leftover pickle juice. The fish was cooked perfectly and the sauce was delicious. I served it with roasted potatoes and green beans.

Brittany Yates

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I was skeptical about the pickle juice, but it really worked! The fish was moist and flavorful, and the sauce was tangy and delicious. I'll definitely be making this again.

Faisal Mushtaq

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This dish is a keeper! The fish was cooked perfectly and the sauce was so tasty. I served it over rice and it was a hit with my family.

Abraham Castellanos

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I've never cooked fish in pickle juice before, but I'm so glad I tried this recipe. The fish was delicious and the sauce was amazing. I'll definitely be making this again.

svp Chandima

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This recipe was so easy to follow and the results were incredible! The fish was flaky and moist, and the sauce was tangy and flavorful. Will definitely be making this again.