Chinese Food Recipes and Cooking
Chinese food need never be a once-a-week-restaurant treat again!
Free mouth watering Chinese recipes, easy to follow & cook, Chinese cooking is simply rewarding!

Chinese Recipes
Chinese Salad
Tasty Soup
Fluffy Rice
Squids & Crabs

Noodles Delight
Chicken Recipes
Succulent Pork
Beef Recipe
Fresh Fish
Lamb & Mutton
Seafood Platter
Crunchy Vegetables
Nutritious Tofu
Assorted Dim Sum
Delicious Eggs
Shrimps & Prawns

Soothing Chinese Tea
Sauces & Seasoning
Chinese Desserts
Snacks & Appetizers
Cooking Methods
Chinese Kitchen

Glossary of Ingredients
Glossary of Cooking Terms
Kitchen Guide & Tips
Measurement Conversion
Food Articles & Fun Stuff
Learn to Speak Chinese
Chinese Restaurants
International Recipes
Asian Recipes
Chinese Cook Book
Chinese Cooking Videos
New Recipes
+ Crispy Five Spice Spring Roll
+ Deep Fried Taro Paste with Minced Duck Meat
+ Braised Stuffed Whole Cabbage with Abalone and Broccoli
+ Pan Fried Freshwater Prawns in Special Sauce
+ Double-Boiled Spring Chicken Soup with Snow Fungus and Quail Eggs
+ Fried Glutinous Rice with Assorted Waxed Meats
+ Chilled Almond-Flavor Soybean Jelly with Longan
+ Spring Blossom Cold Dish Combination
+ Ginger Curry Mussel Stew
+ Tuna-filled Quinoa Croquette

Chinese Recipe : Soft-Fried Sole Fillets in Wine Sauce


1 ½ sole fillets (or any firm white fish), cut into small triangle
1 ½ tsps salt
1 tbsp cornstarch
2 egg whites, lightly beaten
1 ¼ cups oil
2-3 tbsps dried tree ears. Soaked for 20 minutes, drained and stemmed
2 garlic cloves, minced

2 slices ginger root, minced to extract the juice
¼ cup dry white wine
¼ cup chicken stock
1 tsp sugar
1 tbsp cornstarch, dissolved in 3 tbsps water

Few scallions, chopped


1. Sprinkle the fish pieces with the salt and coat with the cornstarch. Mix the egg whites with 1 ½ tsps of the oil in a bowl; dip the fish into this mixture.

2. Heat the remaining oil in a wok or pan over moderate heat. When hot, fry the fish pieces, a few at a time, for about 2 minutes until crisp and golden. Lift the fish out of the oil, drain and keep warm while cooking the remaining pieces. Pour away all but 1 tbsp of the oil.

3. Add the wood (tree) ears and garlic juice to the remaining oil and stir-fry for a few seconds.

4. Combine the sauce ingredients and pour into the pan. Cook, stirring, for about 1 ½ minutes until the sauce is thickened.

5. Return the fish to the pan, a piece at a time. When the sauce returns to the boil, lower the heat and simmer for 45 seconds. Serve hot, garnished with chopped scallions.

Chinese Fish Recipes

Steamed Fish Chinese-Style recipe , Honey-Barbequed Fish Chinese-style, Fried Fish with Celery, Honey Lemon Fish Fillet, Deep-fried Mandarin Fish recipe , Steamed Fish Slice with Preserved Prunes, Soy Sauce Carp, Crispy Fish in Batter, West Lake Fish in Vinegar, Fish Chips in Tomato Sauce recipe , Steamed Fish with Sweet-Sour Sauce, Steamed White Pomfret, Fish Slices in Batter with Sweet & Sour Sauce recipe



Custom Search
Bookmark and Share

Key in value & click anywhere outside the box to convert!

Temperature Converter

Weight Converter
*1 KG = 1000 grams.

Liquid Converter
*1 liter = 1000 ml.

New Articles
+ How to Make Chili Oil
+ All About Wontons
+ How to Make Chicken Stock
+ All About Wontons
+ How to make chicken broth...
cheap China products on
Cheap China products on  

Home :: Links Exchange :: Contact Us :: Privacy Policy :: Terms of Use :: Sitemap
Asian Recipes

Copyright © 2020 Chinese Food All Rights Reserved. Your ultimate Chinese food and Asian food recipes site.
Last Modified: 11/28/11.