This elegant Chinese dish features tender sea bass or sole fillets lightly coated and fried before being simmered in a savory, aromatic broth. The “drunken” name comes from the generous use of pale dry sherry, which infuses the sauce with a rich, complex depth that perfectly complements the mild sweetness of the fish. Black fungi, soaked until plump and chewy, add a delightful textural contrast to the soft, velvety fish. The sauce is thickened just enough to cling to every bite, delivering a balance of salty, sweet, and umami flavors. Ideal for a sophisticated weeknight dinner or a special occasion, this recipe brings restaurant-quality home cooking to your table without requiring overly complicated techniques. It&# 226;ÂÂs a comforting yet refined meal that highlights the natural quality of fresh seafood.
Drunken Fish B1
Description
This elegant Chinese dish features tender sea bass or sole fillets lightly coated and fried before being simmered in a savory, aromatic broth. The "drunken" name comes from the generous use of pale dry sherry, which infuses the sauce with a rich, complex depth that perfectly complements the mild sweetness of the fish. Black fungi, soaked until plump and chewy, add a delightful textural contrast to the soft, velvety fish. The sauce is thickened just enough to cling to every bite, delivering a balance of salty, sweet, and umami flavors. Ideal for a sophisticated weeknight dinner or a special occasion, this recipe brings restaurant-quality home cooking to your table without requiring overly complicated techniques. It&# 226;ÂÂs a comforting yet refined meal that highlights the natural quality of fresh seafood.Ingredients
Directions
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Soak black fungi in warm water for 20âÂÂ30 minutes until soft and pliable. Drain, rinse well, and trim any tough stems. Set aside.
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Skin the sea bass (or use sole fillets) under cold running water. Pat the fish completely dry with paper towels.
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Cut the fish into uniform pieces, approximately 2 inches square and 1/2-inch thick.
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In a bowl, whisk together 1 tablespoon of cornstarch and the egg white until smooth.
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Add the fish pieces to the egg white mixture and toss gently until each piece is evenly coated. Let rest for 5 minutes.
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In a separate bowl, combine 1 1/2 cups chicken stock, 1/4 teaspoon salt, 2 tablespoons sugar, and 3 tablespoons pale dry sherry. Stir to dissolve salt and sugar.
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Heat 1 1/2 cups of soya bean oil in a wok over medium-high heat until it reaches 315ðFâÂÂ320ðF (157ðCâÂÂ160ðC).
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Carefully place the coated fish pieces into the hot oil in a single layer, avoiding overcrowding. Fry for about 2 minutes until lightly golden and cooked through.
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Remove the fish pieces with a slotted spoon and drain on paper towels.
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Pour out most of the oil from the wok, leaving just enough to lightly coat the bottom.
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Reduce heat to medium. Add the drained black fungi to the wok and stir-fry briefly for 1 minute.
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Pour in the chicken stock mixture. Add the fried fish pieces back into the wok.
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Bring the sauce to a gentle boil. In a small cup, mix the remaining 1 tablespoon of cornstarch with 1 tablespoon of water to form a slurry.
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Stir the cornstarch slurry into the simmering sauce. Cook for another 30 seconds until the sauce thickens and becomes glossy.
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Transfer the fish and fungi to a serving plate, ensuring the black fungi form a bed underneath the fish. Spoon the thickened sauce over the top.
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Serve immediately while hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 112.7kcal
- % Daily Value *
- Total Fat 2.6g4%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 2500.3mg105%
- Total Carbohydrate 19.1g7%
- Dietary Fiber 2.0g8%
- Sugars 1.9g
- Protein 1.8g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
