Xiang Wei Yu Pi (fragrant Fish Fillet)

Xiang Wei Yu Pi, or Fragrant Fish Fillet, is a classic dish from Guizhou Cuisine that features tender fish fillets cooked in a fragrant and flavorful sauce.

Xiang Wei Yu Pi (fragrant Fish Fillet)

Ingredients

  • 500g fish fillet
  • 2 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tbsp sugar
  • 1 tsp sesame oil
  • 2 cloves garlic, minced
  • 1-inch ginger, julienned
  • 2 green onions, chopped
  • 1 red chili, sliced
  • 2 tbsp vegetable oil
  • Salt and pepper to taste

Instructions

  1. Pat the fish fillets dry with paper towels and season with salt and pepper.
  2. In a small bowl, mix together soy sauce, Shaoxing wine, sugar, and sesame oil to make the sauce.
  3. Heat vegetable oil in a pan over medium heat. Add the fish fillets and cook until golden brown on both sides. Remove from the pan and set aside.
  4. In the same pan, add a bit more oil if needed. Sauté garlic, ginger, green onions, and red chili until fragrant.
  5. Pour the sauce into the pan and bring to a simmer. Add the cooked fish fillets back into the pan and coat them with the sauce.
  6. Transfer the fragrant fish fillet to a serving dish and garnish with additional green onions and chili slices if desired.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
30g
Fat
12g
Carbohydrates
5g

Supplies

Frying pan Spatula Bowl

Tools

Knife Cutting board Measuring spoons

Serving suggestions

Serve the fragrant fish fillet with steamed rice and stir-fried vegetables for a complete meal.

Tips & tricks

For a spicier version, increase the amount of red chili or add a dash of chili oil to the sauce.

Cost

$15