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Use about 2/3 vegetable oil to 1/3 sesame oil. Heat enough oil mixture to coat the bottom of a large skillet.(To cook all the fish at the same time will require more than 1 skillet.)

When fermentation has ceased, rack the wine into a clean jar and place in a cooler environment and leave for a further few months. Rack again if necessary and leave until the wine is clear and stable and then bottle.

This is a very good and easy fish recipe. You can use just about any firm fleshed white fish but my favorite is orange roughy. This recipe is from Ken Hom's Quick and Easy Chinese Cooking. Cook time includes 5 minutes standing time.
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Recipe for rice Wine