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Pan-Fried Sweet-and-Pungent Fish Steaks |
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Serves: 4
Print this Recipe
Sweet-and-Pungent Sauce I
1 fish (2 pounds)
1 egg
Cornstarch
4 to 5 tablespoons oil
1. Prepare a sweet-and-pungent sauce (search for " Category: 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.
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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