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Rice Wine-Steeped Fish

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“This is a very good and easy fish recipe. You can use just about any firm fleshed white fish but my favorite is orange roughy. This recipe is from Ken Hom's Quick and Easy Chinese Cooking. Cook time includes 5 minutes standing time.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring the rice wine, water, soy sauce, pepper, 1 tsp of the salt, and the sugar to a boil in a skillet.
  2. Reduce the liquid over high heat to about half its original volume, add the cornstarch mixture, and cook for 30 seconds.
  3. While the sauce is reducing, rub the fish fillets with the remaining 1 tsp salt and the toasted sesame oil and set aside.
  4. Add the fish fillets to the liquid and simmer gently for 2 minutes.
  5. Take it off the heat and let sit for another 5 minutes, covered.
  6. Transfer the fish fillets to a serving platter, pour the sauce over them, and sprinkle with the green onions.

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