I can’t recall how or where I got this from, and so, I really don’t know why the dish is called drunken fish when it’s not so drunken at all (i.e. not so much liquor is used to cook it). This recipe called for only 1 tbsp of cooking wine to be used; I believe the usual amount is at least a cup of it, and the type of wine used is the more premium kind, e.g. Maotai.
If you would like to do so, you could actually use more cooking wine in this recipe to bring up the flavours and fragrance from the cooking wine. Not sure if that might be kid-friendly though, so if you need to stay safe, then keep to this version here.
Ingredients:
- Potato flour (or corn flour): 2 tbsp
- Egg white: 1
- Cod fish fillet: 200g, fish skins and bones removed, sliced into 5 x 1cm chunks
- Oil: 2 tbsp
- Chicken stock: 200ml
- Salt: ¼ tsp
- Sugar: ¼ tsp
- Fungus: 50g, sliced
- Wolfberry: 1 tbsp
- Shaoxing wine: 1 tbsp
- Spring onion: 1 stalk, finely chopped
Method:
- Mix 1 tbsp potato flour with egg white. Coat fish in mixture.
- Heat oil in pan. Fry fish till browned on all sides. Remove and set aside.
- Combine stock, salt and sugar in a bowl.
- Remove oil from pan. Add stock mixture into pan.
- Add in 1 tbsp potato flour (mixed beforehand with 1 tbsp water).
- Add in fish, fungus, wolfberry and Shaoxing wine. Bring to a boil.
- Scoop into a bowl. Garnish with spring onions to serve.
Disclaimer:
- I removed the skin from the cod but cooked it together with the stock so as not to waste it.
Serving:
3 – 4 persons as side dish