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Fish fillet, stewed "in red"
1 serving
Put the mushrooms in hot water for 30 minutes, let drain and remove the hard legs. Wash the carrots and cut into a thin, match-sized straw. Wash the leeks and finely chop, peel the ginger and also finely cut. Cut the garlic into thin plates. Stir the soy sauce, sugar, salt and rice wine and set aside. Heat the oil in a wok or frying pan and fry the fish on both sides until golden brown. Take out the fish. Put the ginger and garlic in the remaining oil, add carrots, leeks and mushrooms. Reduce the heat, put the fish, pour the soy sauce, sugar, salt and rice wine prepared earlier. Simmer for 1 minute. Put the fish on a heated dish, thicken the liquid with starch diluted in water and pour the fish with this sauce. Serve with rice.
Put the mushrooms in hot water for 30 minutes, let drain and remove the hard legs. Wash the carrots and cut into a thin, match-sized straw. Wash the leeks and finely chop, peel the ginger and also finely cut. Cut the garlic into thin plates. Stir the soy sauce, sugar, salt and rice wine and set aside. Heat the oil in a wok or frying pan and fry the fish on both sides until golden brown. Take out the fish. Put the ginger and garlic in the remaining oil, add carrots, leeks and mushrooms. Reduce the heat, put the fish, pour the soy sauce, sugar, salt and rice wine prepared earlier. Simmer for 1 minute. Put the fish on a heated dish, thicken the liquid with starch diluted in water and pour the fish with this sauce. Serve with rice.
carrots - 1 pc., garlic - 2 wedges, salt to taste, ginger to taste, leek - 2 pcs., sugar - 1 tbsp. spoon, perch - 600-700 g, or cod - 600-700 g, sesame oil to taste, or peanut oil to taste, soy sauce - 3 tbsp. spoons, rice wine - 4 tbsp. spoons, sherry dry - 4 tbsp. spoons, dried Chinese mushrooms - 30 g, corn starch - 1 tbsp. spoon
