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.
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
- Pat the fish fillets dry with paper towels and season with salt and pepper.
- In a small bowl, mix together soy sauce, Shaoxing wine, sugar, and sesame oil to make the sauce.
- 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.
- In the same pan, add a bit more oil if needed. Sauté garlic, ginger, green onions, and red chili until fragrant.
- 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.
- 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