Sweet Sour Buttered Fish Fillet Recipe

Sweet Sour Buttered Fish Fillet Recipe

(Taiwanese Recipe)

480g fish fillet

  (any meaty fish may  be used)

120g minced onion

40g ground pork

20g minced, soaked black shiitake mushrooms

3 tablespoons butter

3 leaves cabbage

1 teaspoon sesame oil

Ingredients for coating:

1 teaspoon each ginger juice, wine

a pinch of salt

Ingredients for seasoning:

1 teaspoon each ginger juice, wine

½ teaspoon sugar

a pinch of salt

Ingredients for sauce:

¾ cup chicken broth

2 tablespoons ketchup

1 tablespoon sugar

2 teaspoons white vinegar

a pinch of salt

Ingredients for thickening:

½ tablespoon each cornstarch, water

Method:

Rinse the fish fillet clean and cut into 12, 0.5x4x5cm slices.  Cut each slice down the middle but not through.  Coat with coating ingredients.  Heat the wok and add 3 tablespoons butter.  Saute the onion, ground pork and mushrooms until fragrant, then stir fry in seasoning ingredients.  Place in the refrigerator to cool.  This is the filling.  Divide the filling into 12 portions.  Place a portion in each fish slice.  Close the top opening tightly.  Heat the oven to 300°C.  Use a heatproof dish to place the cabbage in, then place fish on top of the cabbage.  Bake for 4-5 minutes.  Remove from oven.  Bring sauce ingredients to a boil, then stir in the thickening.  Sprinkle on sesame oil.  Pour this sauce on the fish and serve immediately.