Ka Li Yu P ien Sliced Fish With Curry Sauce

Ingredients

1 lb fish, firm white meat MARINATE 1 egg white 1/4 tsp salt 1/4 tsp black pepper 1/2 tbsp onion, diced 2 tbsp green peas 1/4 cup diced black mushroom 1/2 cup cornstarch 1 1/2 tbsp curry SEASONING SAUCE 1 tbsp sugar 1/2 tbsp wine 1 tsp sesame oil 1 tbsp tomato catsup 5 tbsp soup stock 1 tsp cornstarch 6 cup oil	Advertisements

Preparation
 
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)

 

 
Servings: 4

 

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