VELVET FISH WITH MUSHROOMS
Here's a recipe that takes its flavor inspiration from a dish served at Nancy Xiao's restaurant China Xiang, in the theater district of Manhattan: a sweet-salty rice wine sauce over velveted fish. Its preparation owes much to the teachings of the classic 1969 cookbook "Chinese Gastronomy," by Tsuifeng Lin and Hsiang Ju Lin, and the advice of the chef Jonathan Wu. It is what the Lins call "two-passes" cooking, with the fish cooked twice, first to velvet it, then to cover it with sauce. (It's important, Wu notes, not to think of it as stir-frying with high heat but as gentle, careful cooking that does not break up the fish.) It's great with flounder as at China Xiang, but also with tilapia, with halibut, with whatever firm-fleshed white fish you can find at the market. You can substitute firm tofu in place of the fish, or go half and half. It's a dish to fall in love with, to make your own.
Provided by Sam Sifton
Categories seafood, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Pour the egg white into a medium-size bowl, then add to it 1 tablespoon plus 1 teaspoon cornstarch, 1 tablespoon plus 1 teaspoon rice wine and salt, and whisk until all the cornstarch has dissolved. Use a chef's knife held at a 45-degree angle to the cutting surface to slice the fish fillets crosswise into 1/2-inch slices. Add the fish to the cornstarch mixture, then carefully toss it to coat the fish, and set aside to marinate for 30 to 45 minutes.
- Place the mushrooms in a small bowl, then pour hot water over them and allow them to soak for 20 minutes or so, until they are very soft. Remove the mushrooms from the water and dry them, then thinly slice each mushroom. (Reserve the mushroom-soaking liquid.)
- Make the sauce. Combine the oyster sauce, the remaining tablespoon of rice wine, soy sauces, vinegars and sugar in a bowl, then whisk to combine. Sprinkle in the remaining tablespoon cornstarch, and whisk to dissolve it into the sauce. Add a tablespoon of the mushroom-soaking liquid or water, and set aside.
- Velvet the fish. Fill a wok or large pot with water, and bring to a boil over high heat. Add a teaspoon of oil to the boiling water. Carefully add the fish to the water, piece by piece, working in batches so as not to crowd the pieces. Allow the fish to cook until it has turned opaque, approximately 1 to 2 minutes, depending on the thickness of the fillets. Using a skimmer or spider, transfer the fish carefully to a platter to rest.
- To finish the dish, heat the remaining 2 tablespoons oil in a wok or large skillet set over high heat. When the oil shimmers and is about to smoke, add the scallions, garlic and ginger, and stir-fry for 30 seconds, or until the mixture is fragrant. Add the mushrooms, and continue to stir-fry for an additional 30 seconds. Stir the sauce mixture, and add it to the wok, then cook for 2 to 3 minutes, until it has thickened slightly. If it is too thick, thin it out with some of the mushroom-soaking liquid. Add the fish to the wok, and carefully toss until the flesh is coated. Transfer the mixture to a warm platter, and serve immediately.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 1 gram, Sodium 742 milligrams, Sugar 2 grams, TransFat 0 grams
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Skw wnw
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. I think I'll try it again with less chili next time.
Sipho Mhayise
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this dish. The fish was cooked perfectly and the sauce was very flavorful.
Tapu Biswas
[email protected]This dish was so easy to make and it tasted delicious! I will definitely be making it again.
Akaraj Kaphle
[email protected]I'm not sure what I did wrong, but my dish didn't turn out as good as the picture. The fish was dry and the mushrooms were rubbery.
Ali Hade
[email protected]This dish was amazing! I loved the flavors and textures. It was easy to make and I will definitely be making it again.
Eiasin Mia
[email protected]The fish was a bit overcooked, but the mushrooms were delicious.
Nonso Lucky
[email protected]This dish was a bit too salty for my taste. I think I'll try it again with less salt next time.
Nigel Griffiths
[email protected]I love the combination of fish and mushrooms in this dish. The sauce is also very tasty. I will definitely be making this again.
Gezahegn Million
[email protected]This dish was easy to make and turned out great! The fish was cooked evenly and the mushrooms were nice and crispy. The sauce was also very flavorful.
Shahzad Gaming
[email protected]I'm not a big fan of fish, but this dish was surprisingly delicious. The velvet fish was mild and flaky, and the mushrooms added a nice earthy flavor. The sauce was also very tasty.
Yasir Wafa
[email protected]This velvet fish with mushrooms dish was an absolute delight! The fish was cooked perfectly, the mushrooms were tender and flavorful, and the sauce was rich and creamy. I will definitely be making this again.