peony fish fillets

How to Make Peony Fish Fillets: A Complete Guide

Peony Fish Fillets, a delicate and visually stunning Chinese dish, features tender fish slices arranged like a blooming peony, often served in a savory, umami-rich sauce. Here’s a step-by-step guide to recreate this culinary masterpiece at home.

### Ingredients

- 300g white fish fillets (like cod or sea bass), boneless

- 1 egg white

- 2 tbsp cornstarch

- 1 tsp salt

- ½ tsp white pepper

- 3 tbsp cooking oil

- 2 cloves garlic, minced

- 1 bell pepper, julienned (for color)

- 100ml chicken broth

- 1 tbsp soy sauce

- 1 tsp sesame oil

- Garnish: carrot slices, cilantro

### Instructions

1. Prepare the Fish: Cut fillets into thin, 4cm-long slices. Marinate in egg white, cornstarch, salt, and white pepper for 15 minutes to tenderize.

2. Shape the "Peony": Lay fish slices flat, overlapping slightly in a spiral pattern to resemble a peony petal. Gently press to secure.

3. Cook the Fish: Heat oil in a wok over medium heat. Carefully place the fish "peony" in the wok, frying until golden (2–3 minutes per side). Remove and set aside.

4. Make the Sauce: In the same wok, sauté garlic and bell pepper until fragrant. Add chicken broth, soy sauce, and sesame oil. Simmer for 2 minutes.

5. Serve: Pour the sauce over the fish "peony." Garnish with carrot slices and cilantro.

### Tips

- Use fresh, firm fish for best texture.

- Avoid overcooking the fish to keep it tender.

- For extra flavor, add a pinch of sugar to the sauce.

This dish balances elegance and simplicity, making it perfect for special occasions or family dinners. Enjoy your homemade Peony Fish Fillets!