Velveted Fish Recipe

Name: Velveted Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces halibut fillets (or any white fish); 3 dried shiitake mushrooms, soaked in hot water from the kettle for 30 minutes and drained; 1/2 red bell pepper; 1/2 green bell pepper; 3 scallions, green parts only; 3 garlic cloves, thinly sliced; 1 1/2 inches piece fresh ginger, peeled and thinly sliced; 1/2 teaspoon light soy sauce; 1/2 teaspoon rice vinegar; 3 tablespoons chicken stock or 3 tablespoons water; 1 teaspoon sesame oil; peanut oil, for cooking; salt, to taste; Marinade; 1 tablespoon shaoxing wine or 1 tablespoon sherry wine; 2 tablespoons egg whites; 2 tablespoons cornstarch or 2 tablespoons potato flour; 1/2 teaspoon salt; Cornstarch Paste; 1/2 teaspoon cornstarch or 1/2 teaspoon potato flour; 2 teaspoons cold water

Servings: persons

14 ounces halibut fillets (or any white fish)
3 dried shiitake mushrooms, soaked in hot water from the kettle for 30 minutes and drained
1/2 red bell pepper
1/2 green bell pepper
3 scallions, green parts only
3 garlic cloves, thinly sliced
1 1/2 inches piece fresh ginger, peeled and thinly sliced
1/2 teaspoon light soy sauce
1/2 teaspoon rice vinegar
3 tablespoons chicken stock or 3 tablespoons water
1 teaspoon sesame oil
peanut oil, for cooking
salt, to taste
Marinade
1 tablespoon shaoxing wine or 1 tablespoon sherry wine
2 tablespoons egg whites
2 tablespoons cornstarch or 2 tablespoons potato flour
1/2 teaspoon salt
Cornstarch Paste
1/2 teaspoon cornstarch or 1/2 teaspoon potato flour
2 teaspoons cold water

1
Mix together marinade, and mix together cornstarch paste.
2
Cut the fish into 1/2-inch slices and put in a bowl with marinade; mix well and set aside.
3
Drain and squeeze the mushrooms; remove the stems and slice the caps.
4
Cut the red and green peppers into 3/4-inch strips, and then diagonally into lozenge shapes.
5
Cut the scallion greens into bite-sized pieces.
6
Heat the wok over high heat, then add some peanut oil. When hot, add the fish and stir with chopsticks to separate the slices; when they are white but not fully cooked, remove with a slotted spoon and set aside.
7
Drain off all but three tablespoons of the oil, and return the wok to the stove top over high heat; add the garlic, ginger, mushrooms and peppers and stir-fry until fragrant; add the fish and season with soy sauce, vinegar and salt to taste; add the stock, and then the cornstarch paste, stirring as it thickens the liquid to a glaze.
8
Stir in the scallion greens and then, off the heat, the sesame oil. Serve.

238

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 21 ingredients. The key ingredients include: 14 ounces halibut fillets (or any white fish), 3 dried shiitake mushrooms, soaked in hot water from the kettle for 30 minutes and drained, 1/2 red bell pepper, 1/2 green bell pepper, and more.

Yes, Velveted Fish 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.

Velveted Fish

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