Fish Fillets in Pickle Wine Sauce Recipe

Name: Fish Fillets in Pickle Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ⅛ teaspoon salt; ⅔ 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

Servings: persons

1
Soak the tree ears in warm water to cover for 20 minutes.
2
Drain, trim off any hard parts and cut very large ones in half.
3
Mix the egg white and 2 teaspoons cornstarch in a medium bowl.
4
Cut the fish into pieces about 1 1/2 inches square.
5
Add to the bowl and coat with the egg white mixture.
6
Let rest 5 minutes.
7
In another bowl, combine the sugar, salt and remaining cornstarch.
8
Whisk in the stock and pickle wine until smooth.
9
Heat the oil in a large wok or deep skillet to 350 degrees.
10
Set a colander over a bowl.
11
Drain the fish pieces well and add a third of the fish pieces to the oil.
12
Cook just until fish is opaque but not browned, about 30 seconds.
13
Scoop them out with a spider, a shallow strainer or a large slotted spoon and transfer to the colander.
14
Repeat until all the fish is cooked.
15
Pour off all but 1 tablespoon of the oil.
16
Return pan to a high heat.
17
Add the garlic and cook 10 seconds, until soft.
18
Add the tree ears and cook 15 seconds.
19
Stir the stock and pickle wine mixture and add, stirring.
20
Bring to a boil.
21
Return the fish to the wok, toss to coat with the sauce, and transfer everything to a serving platter.

1886

kcal

Calories

184

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 dried tree ear mushrooms, 1 large egg white, 4 teaspoons cornstarch, 1/2 pound small fillets of flounder, fluke or sole, and more.

Yes, Fish Fillets in Pickle Wine Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish Fillets in Pickle Wine Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions