Steamed Fish Bundles in White Wine Sauce
Steamed Fish Bundles in White Wine Sauce
Get this quick and easy Chinese fish recipe by Martin Yan from True Passion.
  • Difficulty Level Moderate
  • Technique Steaming
  • Preparation Time 30 minutes
  • Cooking Time 25 minutes
  • Yield 8 servings
Ingredients
  • Filling
  • 6 Dried Black mushrooms, soaked & sliced
  • 113 grams Smithfield or Virginia ham, julienned
  • ½ cup julienned Bamboo shoot
  • ¼ cup julienned Green bell pepper
  • 375 grams White fish fillets (such as red snapper, cod, carp, or sole)
  • ½ teaspoon Salt
  • Dash of White pepper
  • 1 tablespoon Cornstarch
  • 227 grams Snow peas, ends and strings removed
  • Sauce
  • ¾ cup Chicken broth
  • 3 tablespoons Chardonnay
  • 1 teaspoon Sesame oil
  • 1 tablespoon Fish sauce
  • ½ teaspoon grated Ginger
  • Dash of White pepper
  • 1 tablespoon Cornstarch mixed with 2 tablespoons water
Method
  1. Soak mushrooms in enough warm water to cover for 30 minutes; drain. Cut off and discard stems; thinly slice caps. Combine sliced mushroom caps and remaining filling ingredients in a bowl; set aside. Blanch green onions in a pot of boiling water for 10 seconds, until pliable. Drain and set aside
  2. Cut fish into 2- by 5-inch slices. Sprinkle with salt and white pepper. In a small bowl, lightly whisk egg whites and cornstarch. Dip each piece of fish into egg white mixture. Place 1 tablespoon of the filling in center of each piece of fish. Roll up fish. Tie the fish bundle up with one of the green onion halves. Place in a dish and repeat with remaining fish, filling, and green onions
  3. In a medium saucepan, bring about 1 quart water to boil. Blanch snow peas for 2 to 3 minutes or until crisp-tender. Rinse under cold running water and drain well. Arrange snow peas in a bed on serving platter; set aside
  4. Combine all sauce ingredients except cornstarch solution in a saucepan and set aside
  5. Set dish of fish rolls in a steamer or on a rack in a wok. Cover and steam over boiling water for 5 to 6 minutes or until fish turns opaque
  6. Meanwhile, bring sauce to a boil, stirring constantly. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Keep warm
  7. Arrange fish rolls on top of snow pea bed. Pour sauce over fish and serve hot

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