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Receta Fish Fillets In Wine Sauce

Name: Fish Fillets In Wine Sauce
Ingredients: Jerusalem; 2 lb fish fillet (preferably Nile perch); 1 tsp salt; 1/4 tsp pepper; 1/2 c. dry white wine or possibly any wine; 3/4 c. flour; 2 x Large eggs, beaten; 1/2 c. vegetable oil; 1 x garlic clove, chopped; 1 x scallion, chopped; 2 tsp chopped fresh or possibly dry ginger; 1/2 c. pareve chicken broth; 2 Tbsp. soy sauce; 2 tsp cornstarch; 2 tsp Asian sesame oil or possibly whatever you have

de Global Cookbook

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Ingredientes

Jerusalem
2 lb fish fillet (preferably Nile perch)
1 tsp salt
1/4 tsp pepper
1/2 c. dry white wine or possibly any wine
3/4 c. flour
2 x Large eggs, beaten
1/2 c. vegetable oil
1 x garlic clove, chopped
1 x scallion, chopped
2 tsp chopped fresh or possibly dry ginger
1/2 c. pareve chicken broth
2 Tbsp. soy sauce
2 tsp cornstarch
2 tsp Asian sesame oil or possibly whatever you have

Direcciones

Remove any small bones from fish. Cut fillets into 2 x 3 inch pcs. Season with salt and pepper. Sprinkle 2 Tbsp. wine over fish. Let stand 10 min.
Pour half of flour onto a plate. Dip fish pcs in flour, shake off excess, and dip in egg. Coat again with remaining flour.
In a large skillet, heat 3 Tbsp. vegetable oil over medium-high heat.
Add in half of fish and cook, turning once, till golden brown on both sides and just opaque throughout, 3 to 4 min. Don't crowd pan. Remove to a plate lined with paper towels. Repeat, adding more oil, till all fish is cooked. Pour out oil and wipe wok with paper towelsReturn wok to high heat. Add in 1 Tbsp. oil, garlic, scallion, and ginger and stir-fry till aromatic, about 10 seconds. Add in remaining wine, broth, and soy sauce. Simmer 5 min.
In a small bowl, dissolve cornstarch in 1 Tbsp. cool water and add in to wok. Bring to a boil and cook, stirring, till sauce thickens, about 1 minute.
Add in sesame oil, then gently slide fish pcs into wok. Simmer gently till fish is heated through, 1 to 2 min. Serve at once.