Braised Chinese-Style Fish
Published February 14, 1987
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 1 ½-pound sea bass, cleaned and left whole
3 tablespoons cornstarch
4 tablespoons cooking oil
1 cup snow-pea pods
1 cup thinly sliced fresh shiitake mushrooms
½ cup sliced water chestnuts
¼ cup dry sherry
1 tablespoon soy sauce
¼ cup water
1 teaspoon salt
½ teaspoon sugar
¼ teaspoon chopped fresh ginger
1 cup chopped scallions
Nutritional analysis per serving (4 servings)
15 grams carbs; 272 milligrams cholesterol; 530 calories; 11 grams monosaturated fat; 7 grams polyunsaturated fat; 3 grams saturated fat; 22 grams fat; 2 grams fiber; 1047 milligrams sodium; 62 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse and dry the fish. Coat with the cornstarch.
- Step 2
Heat oil in a large skillet with a cover and brown the fish in the oil on both sides. Lower heat.
- Step 3
Add the pea pods, mushrooms and water chestnuts. Combine the sherry, soy sauce, water, salt, sugar and ginger and pour over fish. Cover and simmer about 15 minutes. Remove fish to a warm platter.
- Step 4
Drain the vegetables and spread them over and around the fish.
- Step 5
Continue to cook the sauce until it is thickened slightly, stir in the scallions, pour over the fish and serve.
Private Notes
Comments
Made this with halibut filets, came out great. Cook for 10 minutes instead of 15. Used rice wine instead of water.