| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Eggs |
Chinese |
China, Fish |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fish, firm white meat |
| 1 |
|
Egg white |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1/2 |
tb |
Onion; diced |
| 2 |
tb |
Green peas |
| 1/4 |
c |
Diced black mushroom |
| 1/2 |
c |
Cornstarch |
| 1 1/2 |
tb |
Curry |
| 1 |
tb |
Sugar |
| 1/2 |
tb |
Wine |
| 1 |
ts |
Sesame oil |
| 1 |
tb |
Tomato catsup |
| 5 |
tb |
Soup stock |
| 1 |
ts |
Cornstarch |
| 6 |
c |
Oil |
INSTRUCTIONS
MARINATE
SEASONING SAUCE
Procedure: 1. Clean the fish. Remove the bones and the skin.
Cut the fish into 1 inch wide, 1-1/2 inch long and 1/4 inch thick pieces.
Marinate with 1 egg white, 1 tb of cornstarch, 1/4 ts of salt and 1/4 ts of
black pepper for about half an hour.
2. Coat each piece of sliced fish in cornstarch and quickly drop into the
very hot oil to deep fry about 1 minute until it becomes brown and crispy.
Remove it and drain off the oil.
3. Heat 3 tb of oil in fry ing pan to stir fry the diced onions and curry.
Then add the already prepared seasoning sauce. Stir briskly until it
thickened.
Add green peas. Turn off the fire and add the fried fish. Stir until
blended. Serve immediately.
NOTE: If you like, you can deep fry the fish with out dipping it in the
cornstarch. The cornstarch makes it crispier.
Posted by [Cookie Lady] from Pei Mei's Chinese Cook Book Volume II by Fu.
Pei Mei Printed by Chiu-Yu Printing Co, Ltd (1974)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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