Introduction
Shandong cuisine, hailing from one of China’s culinary capitals, is known for its use of fresh ingredients, robust flavors, and diverse cooking techniques. Among its array of delicious offerings, fish fillet in wine sauce stands out as a popular dish that combines the delicate taste of fish with aromatic wine, creating a delightful culinary experience. This article will guide you through the preparation of Shandongstyle fish fillet in wine in an easytofollow manner, perfect for both novice and experienced home cooks.
Ingredients
For this dish, you will need:
500g of fresh white fish fillet (tilapia, cod, or any white fish of your choice)
100ml of Shaoxing wine (or any dry cooking wine, if unavailable)
2 tablespoons of soy sauce
1 tablespoon of oyster sauce
1 tablespoon of cornstarch
3 cloves of garlic, minced
1inch piece of ginger, minced
1 spring onion (green onion), chopped
1 tablespoon of vegetable oil
Salt and pepper to taste
Optional: sliced bell peppers or mushrooms for garnish
Step 1: Preparing the Fish
1. Cleaning and Slicing: Begin by rinsing the fish fillets under cold water. Pat them dry with a paper towel. Cut the fish into bitesized pieces (about 23 inches long) to ensure even cooking.
2. Marinating: In a bowl, combine the fish pieces with a pinch of salt, pepper, and 1 tablespoon of Shaoxing wine. Allow the fish to marinate for about 1520 minutes. This will enhance the flavor and tenderize the fish.
Step 2: Making the Sauce
3. Sauce Preparation: In a separate bowl, mix the remaining Shaoxing wine, soy sauce, oyster sauce, and cornstarch together. Stir well until the cornstarch is fully dissolved. This mixture will serve as the sauce that complements the fish.
Step 3: StirFrying the Fish
4. Heating the Pan: In a large nonstick or wok over mediumhigh heat, add the vegetable oil. Allow the oil to heat up until it shimmers.
5. Cooking the Aromatics: Add the minced garlic and ginger to the hot oil and stirfry them for about 30 seconds until fragrant. Be careful not to burn them.
6. Adding the Fish: Gently place the marinated fish fillets into the pan in a single layer. Allow them to cook for about 23 minutes on each side until they are cooked through and slightly golden brown. Avoid overcrowding the pan; do this in batches if necessary.
Step 4: Combining and Serving
7. Combining with Sauce: Once the fish fillets are cooked, pour the prepared sauce over the fish. Gently toss to coat the fillets evenly in the sauce. Cook for an additional minute, allowing the sauce to thicken and adhere to the fish.
8. Garnishing: Incorporate sliced bell peppers or mushrooms if you desire extra flavor and color. Toss them in for a minute until slightly tender.
9. Final Touch: Remove the dish from heat and garnish it with chopped spring onions.
Serving Suggestion
Serve the fish fillet in wine over a bed of steamed jasmine rice, accompanied by stirfried vegetables or a fresh salad. This dish is sure to impress and bring the flavors of Shandong cuisine to your dining table.
Conclusion
Shandong fish fillet in wine is a delightful dish that showcases the beauty of simplicity in Chinese cooking. With fresh ingredients and straightforward steps, this recipe is perfect for any occasion, from family dinners to special gatherings. Enjoy the exquisite flavors and aromas as you dive into this culinary delight, transporting you straight to the vibrant dining scene of Shandong. Happy cooking!