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Deep-Fried Fish Fillets with vinegar Sauce
1 lb Fish fillets
1 sl Fresh ginger root
1 Egg white
2 tb Cornstarch
1 tb Sherry
1/2 ts Salt
Oil for deep-frying
1 c Stock
1 tb Sugar
1 tb Vinegar
1 tb Cornstarch
2 tb Stock
Cut fish fillets in 1/2x1-1/2 inch strips. Mince ginger root and scallion.
Combine egg white, cornstarch, sherry and salt. Add to fish strips and
toss gently to coat.
Meanwhile heat oil. Add fish, several strips at a time, and deep-fry,
stirring constantly, until pale golden (about 1 minute). Drain on paper
Bring stock to a boil in another pan; then add sugar, vinegar, minced
ginger and scallion.
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.
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