| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Chinese | Fish | 4 | Servings |
INGREDIENTS
| Sweet-and-pungent sauce | ||
| 1 | 2-lb fish | |
| 1 | Egg | |
| Cornstarch | ||
| 4 | up to | |
| 5 | T | Oil |
INSTRUCTIONS
Prepare a sweet-and-pungent sauce (see recipes for "Sweet-and-Pungent" sauces). Cut fish crosswise into 2 to 3 inch steaks. Beat egg. Dip fish in egg; then dredge in cornstarch. Heat oil until smoking. Brown fish on both sides. Then reduce heat to medium and cook until done. Transfer to a serving platter. Reheat sweet-and-pungent sauce. Pour over fish and serve. VARIATION: Substitute either of the following for step 3: Dip the fish in egg white; then dredge in flour. Repeat process. Or dip the fish in a batter made by blending 2 eggs, beaten, with 2 tablespoons cornstarch. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 248
Calories From Fat: 183
Total Fat: 20.6g
Cholesterol: 55.4mg
Sodium: 2278mg
Potassium: 384.1mg
Carbohydrates: 2.1g
Fiber: <1g
Sugar: <1g
Protein: 13.3g