Fish Fillet in Fermented Rice Wine Sauce (Zao Liu Yu Pian)
Tender fish fillets in a light, aromatic sauce made from fermented rice wine. A classic Shanghai dish that is elegant, refreshing, and slightly sweet with a hint of tang.
Ingredients
14 items- Grass carp or snakehead fish fillet 300 g
- Egg white 1
- Shaoxing wine 1 tbsp
- Salt 1/2 tsp
- White pepper a pinch
- Cornstarch 2 tbsp
- Fermented rice wine sauce (zao lu) 3 tbsp
- Sugar 1 tsp
- Dried wood ear mushrooms 10 g
- Winter bamboo shoots 50 g
- Ginger 3 slices
- Scallions 2
- Broth or water 150 ml
- Cooking oil 300 ml
Nutrition
Steps （8 steps）
Rinse fish fillets under cold water until white; drain. Add egg white, Shaoxing wine, salt, and white pepper; stir clockwise until sticky. Add 1 tbsp cornstarch and mix well. Marinate for 10 minutes.
Soak dried wood ear mushrooms until soft, tear into small florets. Slice bamboo shoots and blanch in boiling water for 1 minute; drain. Slice ginger, chop scallions.
Heat wok over medium heat, add 300 ml oil and heat to 120°C (just shimmering). Gently slide fish slices into oil, stir gently, and cook until white and just cooked through (about 1 minute). Remove with a slotted spoon and drain.
Pour out most of the oil, leaving about 1 tbsp. Add ginger slices and sauté over low heat for about 30 seconds until fragrant, without browning.
Add wood ear mushrooms and bamboo shoots; stir-fry over medium heat for 30 seconds. Add fermented rice wine sauce, sugar, and broth. Bring to a boil over high heat.
Reduce heat to low, carefully add the fish slices. Cook for about 1 minute to let the flavors infuse.
Mix remaining 1 tbsp cornstarch with 2 tbsp water to make a slurry. Pour into the wok and gently stir over medium heat until the sauce thickens and coats the back of a spoon. Turn off the heat.
Drizzle 1/2 tbsp of cooked oil (or sesame oil) for shine, sprinkle with scallions, and serve immediately.
Tips
Slice fish fillets thinly and evenly; beat the marinade thoroughly to prevent the coating from coming off. Keep the oil temperature at about 120°C to maintain a tender texture.
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