| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Chinese | Fish | 4 | Servings |
INGREDIENTS
| 1 | lb | Fish fillets |
| 1 | Fresh ginger root | |
| 1/2 | Stalk | |
| 1 | Egg white | |
| 2 | T | Cornstarch |
| 1 | T | Sherry |
| 1/2 | t | Salt |
| Oil for deep-frying | ||
| 1 | c | Stock |
| 1 | T | Sugar |
| 1 | T | Vinegar |
| 1 | T | Cornstarch |
| 2 | T | Stock |
INSTRUCTIONS
Cut fish fillets in 1/2x1-1/2 inch strips. Mince ginger root aud scallion. Combine egg white, cornstarch, sherry and salt. Add to fish strips and toss gently to coat. 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. Bring stock to a boil in another pan; then add sugar, vinegar, minced ginger and scallion. 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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Nutrition (calculated from recipe ingredients)
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Calories: 215
Calories From Fat: 38
Total Fat: 4.2g
Cholesterol: 49.7mg
Sodium: 829.7mg
Potassium: 358.3mg
Carbohydrates: 11.4g
Fiber: <1g
Sugar: 4.3g
Protein: 29.4g