Liu Yu-Pien

A simple yet elegant fish dish from China, Liu Yu-Pien (lew you-pee-ehn) makes a delicious dinner party dish.

1 ½ lb. filleted sole, cut into

2- by

1-inch pieces

1 teaspoon salt

1 teaspoon black pepper

2 teaspoon ground ginger

2 teaspoons cornflour

1 egg white, lightly beaten

3 fl. oz. vegetable oil

2 teaspoons vegetable fat

2 oz. Chinese mushrooms, soaked in cold water for

30 minutes, drained and sliced

3 fl. oz. dry white wine

2 fl. oz. chicken stock

1 teaspoon sugar

2 teaspoon salt

2 teaspoons cornflour , dissolved in

3 tablespoons water

Place the fish pieces on a chopping board and sprinkle with the salt, pepper, ginger and cornflour , rubbing them gently into the flesh with your fingers. Pour over the beaten egg white and mix carefully to blend. Set aside.

In a large frying-pan, heat the oil over moderate heat.

When the oil is hot, add the fish pieces to the pan, in one layer if possible. (If your pan is not large enough, cook the fish in two or three batches.) Cook the pieces for 30 seconds, tilting the pan so that the oil flows freely around the fish. Turn the pieces with a fish slice or spatula and cook for a further 1 minute. Remove the pan from the heat and carefully pour off any excess oil. Set the pan aside.

To prepare the sauce, in a small sauce-pan, melt the fat over moderate heat. When it is hot, add the mushrooms and cook them, stirring and turning occasion-ally, for 1 minute. Add the wine, stock, sugar and salt and mix well to blend. Bring the liquid to the boil, then stir in the cornflour mixture. Cook the mixture for 1 minute, or until the sauce thickens and becomes translucent. Remove the pan from the heat and pour the sauce into the frying-pan.

Stir the sauce carefully around the fish to blend well and return the frying-pan to moderate heat. Cook, turning the fish pieces occasionally, for 2 minutes.

Remove the pan from the heat and, with a slotted spoon or fish slice, transfer the fish pieces to a warmed serving dish.

Pour over the sauce and serve at once.

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