| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Chinese | Fish | 4 | Servings |
INGREDIENTS
| Sweet-and-pungent sauce | ||
| 1 | (2-lb) fish | |
| 1 | Egg | |
| Cornstarch (up to) | ||
| 5 | tb | Oil |
INSTRUCTIONS
1. Prepare a sweet-and-pungent sauce (see recipes for "Sweet-and-Pungent" sauces). 2. Cut fish crosswise into 2 to 3 inch steaks. 3. Beat egg. Dip fish in egg; then dredge in cornstarch. 4. Heat oil until smoking. Brown fish on both sides. Then reduce heat to medium and cook until done. Transfer to a serving platter. 5. Reheat sweet-and-pungent sauce. Pour over fish and serve. VARIATION: Substitute either of the following for step 3: Dip the fish in egg white; then dredge in flour. Repeat process. Or dip the fish in a batter made by blending 2 eggs, beaten, with 2 tablespoons cornstarch. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Luck has nothing to do with it”