Rice Wine Steeped Fish

Delicately fragrant and packed with flavor, Rice Wine Steeped Fish is a show-stopping dish that brings authentic Asian culinary flair to your kitchen. Tender fish fillets, such as cod or seabass, are gently seared before being steeped in a luxurious, aromatic sauce infused with Shaoxing rice wine, fresh ginger, scallions, garlic, and sesame oil. The silky broth, accented by soy sauce and a touch of sugar, perfectly complements the fish, creating a balance of savory and subtle sweetness. This quick and elegant recipe, ready in under 40 minutes, offers restaurant-quality results while remaining simple enough for a weeknight dinner. Serve with steamed rice or stir-fried vegetables for a satisfying, complete meal. Perfect for lovers of Chinese-inspired cuisine, this recipe is sure to impress with its bold flavors and refined presentation!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces Fish fillets (e.g., cod, seabass, or snapper)
• 120 ml Rice wine (e.g., Shaoxing wine)
• 2 tablespoons Soy sauce
• 30 grams Fresh ginger, thinly sliced
• 3 stalks Scallions, cut into 2-inch lengths
• 2 cloves Garlic, minced
• 240 ml Chicken broth
• 1 teaspoon Sesame oil
• 1 teaspoon Sugar
• 2 tablespoons Cooking oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper, freshly ground
• 2 tablespoons Fresh cilantro leaves (optional, for garnish)

Directions

Step 1

Pat the fish fillets dry with paper towels and season both sides lightly with salt and black pepper. Set aside.

Step 2

Heat 2 tablespoons of cooking oil in a large skillet or non-stick pan over medium heat.

Step 3

Once the oil is hot, add the fish fillets and sear for 2-3 minutes on each side, or until they develop a light golden crust. Remove the fish from the pan and set aside.

Step 4

In the same pan, add the minced garlic and sliced ginger. Sauté for 1-2 minutes until fragrant.

Step 5

Add the scallions to the pan and stir for another minute to release their aroma.

Step 6

Pour in the rice wine and let it simmer for 1-2 minutes, allowing the alcohol to burn off slightly.

Step 7

Add the chicken broth, soy sauce, sugar, and sesame oil to the pan. Stir well and bring the mixture to a gentle simmer.

Step 8

Carefully return the seared fish fillets to the pan, spooning some of the liquid over the top of the fish.

Step 9

Cover the pan with a lid and lower the heat to medium-low. Let the fish cook in the sauce for 7-10 minutes, or until cooked through and tender.

Step 10

Taste the sauce and adjust seasoning with additional soy sauce or salt, if needed.

Step 11

Transfer the fish to serving plates, spoon over the sauce, and garnish with fresh cilantro leaves, if desired.

Step 12

Serve immediately with steamed rice or sautéed vegetables for a complete meal.

Nutrition Facts

Serving size	928.7 grams (928.7g)

Amount per serving	% Daily Value*
Calories	996

Total Fat 48.50g	62%
Saturated Fat 7.60g	38%
Polyunsaturated Fat 5.90g
Cholesterol 200mg	67%
Sodium 3154mg	137%
Total Carbohydrate 24.70g	9%
Dietary Fiber 2.50g	9%
Total Sugars 6.70g
Protein 84.80g	170%

Vitamin D 800IU	4000%
Calcium 173mg	13%
Iron 4mg	20%
Potassium 1851mg	39%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.9%

Protein: 38.8%

Carbs: 11.3%