| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Grains | Chinese | Fish | 4 | Servings |
INGREDIENTS
| 1 | lb | Fish fillets |
| 1 | sm | Onion (up to) |
| 2 | sl | Fresh ginger root |
| 1/2 | c | Sherry |
| 1 1/2 | ts | Sugar |
| 1/2 | ts | Salt |
| 1 | Egg | |
| 1 1/2 | tb | Cornstarch |
| 3 | tb | Flour |
| White sesame seeds | ||
| Oil for deep-frying |
INSTRUCTIONS
1. Cut fish fillets in narrow strips. 2. Mince onion and ginger root; then combine with sherry, sugar and salt. 3. Add to fish strips and let stand 15 minutes, turning occasionally. Drain, discarding marinade. 4. Beat egg lightly; then blend in cornstarch and flour to make a batter. Dip fish strips in batter; then roll in sesame seeds to coat. Meanwhile heat oil. 5. Add fish strips, several at a time, and deep-fry until golden (less than a minute). Drain on paper toweling and serve at once. 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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