• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

White Fish Filets in Bean Sauce

  • Recipe Submitted by on

Category: Seafood, Chinese

 Ingredients List

  • 1/2 lb Fish filets (soft flesh fish
  • -like sole)
  • 1/2 c Dry sherry
  • 1 ts Sugar
  • 1/2 ts Thin soy sauce
  • 1/2 ts Fresh ginger, minced
  • 1 tb Cloud Ear black fungus (or
  • -water chestnuts)
  • 2/3 c Chicken stock
  • 1/2 ts Szechwan Soybean Paste
  • 1 ts Cornstarch paste (approx)
  • 1/2 ts Sesame oil


Cook this dish quickly so fish will be flaky and tender.

Preparation: Wash and soak Cloud Ear fungus for about 30 minutes or until
soft; drain. Slice fish filets into 2" squares; marinate in sherry, sugar
and soy sauce for 15 minutes. Mix stock and soybean paste; add in half the
marinade when fish is removed.

Cooking: Heat wok to high. Add stock mixture; when it comes to slow boil,
add ginger and Cloud Ear fungus; cook fungus for about 1 minute. Dribble in
cornstarch paste; keep stirring as you do; sauce should attain a medium
consistency. Allow sauce to cook for another minute. Reduce heat to
medium, then introduce fish pieces. Poach for about 1 minute or until flaky
and milky white. Avoid overcooking. Stir in sesame oil. Serve.

Variation: Use thinly sliced water chestnuts in place of Cloud Ear black
fungus; garnish with minced green onion.

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