Although Lobster Sauce is associated with shrimp, it also pairs exceptionally with other seafood. This variation is usually made with fillet of sole or tilapia. Unlike above, fillets are partcially cooked with the sauce and can also be "velveted".
The Chinese have an incredible cooking technique called velveting that prepares meat, poultry, and seafood for stir frying. After marinating they are blanched in oil or water that seals and protects. Surfaces also form a “silky” texture.
For fish fillets, Irene Kuo suggests a marinade of sherry, salt, pepper, cornstarch, oil and a well beaten egg.
For this dish, Lobster Sauce is prepared ahead. Even though delicate, fish can be sautéed and cooked through whole with a simple flour dusting. The dish is then finished by steam warming the fillets on lobster sauce and covered. It is served in hunks of fish plated with lots of lobster sauce.
Velveting, Optional