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Deep-Fried Fish Fillets With Vinegar Sauce |
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Serves: 4
Print this Recipe
1 pound fish fillets
1 slice fresh ginger root
1/2 stalk scallions
1 egg white
2 tablespoons cornstarch
1 tablespoon sherry
1/2 teaspoon salt
Oil for deep-frying
1 cup Stock, Chicken or favorite stock
1 tablespoon sugar
1 tablespoon vinegar
1 tablespoon cornstarch
2 tablespoons Stock, Chicken or favorite stock
1. Cut fish fillets in 1/2- by 1 1/2-inch strips. Mince ginger root and scallion.
2. Combine egg white, cornstarch, sherry and salt. Add to fish strips and toss gently to coat.
3. 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.
4. Bring stock to a boil in another pan; then add sugar, vinegar, minced ginger and scallion.
5. 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.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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