Velvet Fish With Mushrooms
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
Ingredients
- 2tablespoons egg white, lightly beaten
- 2tablespoons plus 1 teaspoon cornstarch
- 2tablespoons plus 1 teaspoon Chinese rice wine or sake
- ½teaspoon kosher salt
- 1pound firm-fleshed, thick white fish fillets, like flounder, cod or halibut
- 6dried wood-ear mushrooms or shiitake mushrooms
- 1teaspoon plus 2 tablespoons neutral oil
- 1teaspoon oyster sauce
- 1tablespoon dark soy sauce
- 1tablespoon low-sodium soy sauce
- ¼teaspoon Chinese black vinegar
- ½teaspoon white vinegar
- ¾teaspoon white sugar
- 1tablespoon sliced scallions, white part only
- 1tablespoon minced garlic
- 1tablespoon minced ginger
Nutritional analysis per serving (4 servings)
212 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 17 grams protein; 742 milligrams sodium
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
Pour the egg white into a medium-size bowl, then add to it 1 tablespoon plus 1 teaspoon cornstarch, 1 tablespoon plus 1 teaspoon rice wine and salt, and whisk until all the cornstarch has dissolved. Use a chef’s knife held at a 45-degree angle to the cutting surface to slice the fish fillets crosswise into ½-inch slices. Add the fish to the cornstarch mixture, then carefully toss it to coat the fish, and set aside to marinate for 30 to 45 minutes.
- Step 2
Place the mushrooms in a small bowl, then pour hot water over them and allow them to soak for 20 minutes or so, until they are very soft. Remove the mushrooms from the water and dry them, then thinly slice each mushroom. (Reserve the mushroom-soaking liquid.)
- Step 3
Make the sauce. Combine the oyster sauce, the remaining tablespoon of rice wine, soy sauces, vinegars and sugar in a bowl, then whisk to combine. Sprinkle in the remaining tablespoon cornstarch, and whisk to dissolve it into the sauce. Add a tablespoon of the mushroom-soaking liquid or water, and set aside.
- Step 4
Velvet the fish. Fill a wok or large pot with water, and bring to a boil over high heat. Add a teaspoon of oil to the boiling water. Carefully add the fish to the water, piece by piece, working in batches so as not to crowd the pieces. Allow the fish to cook until it has turned opaque, approximately 1 to 2 minutes, depending on the thickness of the fillets. Using a skimmer or spider, transfer the fish carefully to a platter to rest.
- Step 5
To finish the dish, heat the remaining 2 tablespoons oil in a wok or large skillet set over high heat. When the oil shimmers and is about to smoke, add the scallions, garlic and ginger, and stir-fry for 30 seconds, or until the mixture is fragrant. Add the mushrooms, and continue to stir-fry for an additional 30 seconds. Stir the sauce mixture, and add it to the wok, then cook for 2 to 3 minutes, until it has thickened slightly. If it is too thick, thin it out with some of the mushroom-soaking liquid. Add the fish to the wok, and carefully toss until the flesh is coated. Transfer the mixture to a warm platter, and serve immediately.
Private Notes
Comments
Two questions: If I add tofu too, what density of tofu? Soft, medium, firm? And, I love a new ingredient more than most, but will I ever use Chinese Black vinegar again? What’s it like and can I substitute or absolutely not? Thanks for an inspired and inspiring recipe!
This was incredible. I used a combo of halibut and tofu. I used fresh Shiitake mushrooms rather than dried, so sautéed them in oil until they began to brown and then added the aromatics (garlic, ginger and scallions). The only complaint I had was that the sauce was skimpy. It immediately thickens to a paste. Had to add around 1/2 cup of water to get a paste. Next time, I will double the sauce and decrease the cornstarch. Big hit with everyone in.cluding the 12 year old
Since I don't own a wok and thus don't cook Chinese recipes at home, I was unfamiliar with the term "velveting." Here's a good explanation of the technique: https://www.seriouseats.com/2014/07/chinese-velveting-101-introduction-w...
Exquisite. Thank you!
When my Chinese mom is low on Chinese black vinegar, she substitutes with balsamic and you can't really tell the difference when you're cooking with it.
This was really delicious. I didn't have black vinegar, so I used a substitution I've seen in other recipes: balsamic vinegar. The texture of the fish was particularly nice!