Name: Deep-Fried Fish Fillets W/vinegar Sauce
Ingredients: 1 lb Fish fillets; 1 sl Fresh ginger root; 1/2 Stalk; 1 Egg white; 2 tb Cornstarch; 1 tb Sherry; 1/2 ts Salt; Oil for deep-frying; 1 c Stock; 1 tb Sugar; 1 tb Vinegar; 1 tb Cornstarch; 2 tb Stock

Paul [addressed] the Corinthians as “those sanctified in Christ Jesus, called to be saints” (1 Cor. 1:2). The congregation in Corinth was anything but a “holy” people in terms of life and conduct; false teaching, schisms, and immorality marred the church. Still, it was a congregation of saints, of the sanctified, because in spite of the sinful conduct of many of its members and the worldly character of the church itself, it was still the church of God in Corinth.

George Eldon Ladd

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs	Chinese	Fish	4	Servings

INGREDIENTS

1	lb	Fish fillets
1	sl	Fresh ginger root
1/2		Stalk
1		Egg white
2	tb	Cornstarch
1	tb	Sherry
1/2	ts	Salt
		Oil for deep-frying
1	c	Stock
1	tb	Sugar
1	tb	Vinegar
1	tb	Cornstarch
2	tb	Stock

INSTRUCTIONS

1. Cut fish fillets in 1/2x1-1/2 inch strips. Mince ginger root aud
scallion.
2. Combine egg white, cornstarch, sherry and salt. Add to fish strips and
toss gently to coat.
3. Meanwhile heat oil. Add fish, several strips at a time, and deep-fry,
stirring constantly, until pale golden (about 1 minute). Drain on paper
toweling.
4. Bring stock to a boil in another pan; then add sugar, vinegar, minced
ginger and scallion.
5. Meanwhile blend cornstarch and remaining cold stock to a paste. Then
stir in to thicken sauce. Add fish strips, stirring in briefly to reheat.
NOTE: Use sole or flounder.
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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