Fish in Wine Sauce

This is a fish dish of Beijing cuisine, equally delicate in flavor and presentation. Traditionally, cloud ears are used as a complementary appetizer.

With 2 other dishes plenty for 4 people

Dry the fillets and cut into 5cm bite-sized pieces.

Marinate: Gently mix sugar, salt, pepper and the beaten egg white with the fish so that the pieces are coated all around with the marinade. Leave in the refrigerator for 1 hour.

Prepare the sauce: Mix the cornflour, wine, salt and clear soup.

Gently squeeze the cloud ears.

Fill the wok halfway with oil and heat to 100-110 °C. Fry the fish pieces in oil for 1-2 min, carefully separating any pieces that stick together. When they have taken color, remove them with a sieve spoon, being careful not to break them. Pour all but 2-3 tbsp. of the oil into a sealable container for reuse.

Heat the wok again vigorously and sauté the garlic briefly. Add the ginger, then the cloud ears. Pan fry briefly and add the sauce. Bring to a slow boil, then pour in the fish pieces. Simmer gently in the sauce until hot, then arrange on a heated platter and bring to the table on the spot.

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