cooked fish slices

How to Make Perfect Sautéed Fish Fillets (Zao Liu Yu Pian)

Sautéed Fish Fillets (糟溜鱼片) is a classic Shanghainese dish known for its tender fish, umami-rich sauce, and delicate balance of flavors. Here’s a step-by-step guide to mastering it at home.

### Ingredients

- 300g white fish fillets (like sea bass or cod), sliced into 1cm-thick pieces

- 50ml *zao* wine (fermented grain wine, substitute with dry shaoxing wine + 1 tsp sugar if unavailable)

- 2 egg whites, 1 tbsp cornstarch (for marinating)

- 50ml chicken broth, 1 tbsp soy sauce, 1 tsp sugar, pinch of white pepper (for sauce)

- 2 sliced scallions, 1 sliced ginger, 2 minced garlic

- 1 tbsp vegetable oil, 1 tbsp lard (for richness)

### Steps

1. Marinate the Fish: Rinse fish fillets, pat dry, and marinate with egg whites and cornstarch for 15 minutes. This ensures a silky texture.

2. Blanch the Fish: Bring water to a boil, cook fish fillets for 30 seconds until just opaque. Drain and set aside.

3. Make the Sauce: Heat oil in a wok, sauté ginger, garlic, and scallions until fragrant. Add chicken broth, soy sauce, sugar, and *zao* wine. Bring to a simmer.

4. Thicken the Sauce: Mix 1 tsp cornstarch with 2 tbsp water, stir into the sauce until slightly thickened.

5. Combine: Return fish fillets to the wok, gently toss to coat in the sauce. Drizzle with lard for extra aroma. Serve hot with steamed rice.

### Tips

- Use fresh, firm fish for the best texture.

- Do not overcook the fish to keep it tender.

- Adjust *zao* wine and sugar to your preferred sweetness-umami balance.

Enjoy this restaurant-quality dish with its signature smooth, savory-sweet sauce!