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

People in the church will drop major counseling bombs on [their pastors] men when they are simply trying to enjoy a hot dog with their family at the church picnic. Some people will always expect their pastor’s to be under them. You get a house, wow, we live in an apartment. I would like to make that kind of money. I don’t get to take Mondays off. Why do you get three weeks when I am only allowed two weeks of vacation. It’s the attitude that they are the shareholders of a pastor’s stock and everything the pastor benefits from must be inferior to their benefits because after all they are paying the pastor’s salary.

Randy Smith

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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