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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