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Ingredients:
3 1/2 oz(100 g) fish filet, skinned and boned
1/2 tsp. salt
1 egg white
1/2 tsp.
scallion
sections
2 tsp.
cornstarch (corn flour)
1/2 tsp.
garlic mash
1/2 tsp.
rice wine
4 tbsp
vegetable oil
Directions:
1.
Wash the fish and dry well and cut
into slices. Mix the egg white,
cornstarch, and salt into a batter
. Coat the fish slices with the
batter.
2. Heat the oil to very hot. Add
the fish and stir-fry until
cooked. Remove and drain.
3. Reheat the wok, add the
scallions and garlic and fry until
fragrant. Add the fish and
sprinkle with the
rice wine. Add
the rest of the batter. Tip the
wok to swirl the mass. Turn mass
over and remove.
More delicious Chinese recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking". |
