Velveted Fish
Experience the delicate art of "Velveted Fish," a classic Chinese cooking technique that transforms tender white fish fillets into a luxurious, melt-in-your-mouth centerpiece for any dish. By marinating the fish in a silky mixture of egg white, cornstarch, and Shaoxing wine, then gently poaching it in lightly oiled simmering water, this method ensures a sumptuous texture that lives up to its name. Perfect for stir-fries, soups, or noodle bowls, this versatile preparation locks in moisture and flavor while keeping the fish exquisitely tender. With just 20 minutes of prep and minimal cooking time, Velveted Fish is an easy yet elegant addition to your culinary repertoire—a must-try for lovers of light, healthy, and refined seafood dishes.
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Recipe Information
Ingredients
- 500 grams white fish fillet (such as cod, halibut, or tilapia)
- 1 large egg white
- 2 tablespoons cornstarch
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon vegetable oil
- 0.5 teaspoons kosher salt
- 1500 milliliters water (for blanching)
- 2 tablespoons vegetable oil (for poaching)
Instructions
1. Slice the white fish fillet into bite-sized pieces, approximately 2–3 inches in size. Pat them dry with paper towels to remove excess moisture.
2. In a medium-sized mixing bowl, whisk together the egg white, cornstarch, Shaoxing wine, vegetable oil, and kosher salt to create a smooth marinade.
3. Add the fish pieces to the marinade, ensuring they are evenly coated. Let them marinate for 15 minutes while preparing the other ingredients.
4. In a pot or large wok, bring 1500 milliliters of water to a gentle simmer (do not let it boil). Add 2 tablespoons of vegetable oil to the water to prevent the fish from sticking.
5. Gently add the marinated fish pieces to the simmering water in small batches. Stir slowly to prevent the pieces from clumping together.
6. Poach the fish for 30–60 seconds, or until the outer layer turns opaque while the interior is still slightly undercooked. Do not overcook.
7. Using a slotted spoon, carefully remove the fish pieces and transfer them to a plate lined with paper towels to drain excess moisture.
8. The velveted fish is now ready to be incorporated into your stir-fry, soup, or any other dish of your choice. Add it during the final minutes of cooking to finish it through without overcooking.
Nutrition Facts
Calories |
882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 652 mg | 28% | |
| Total Carbohydrate | 15.6 g | 6% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 0.3 g | ||
| Protein | 103.6 g | 207% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 103 mg | 8% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 1557 mg | 33% | |
*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.
