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Imperial Fried Fish

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  Fish fillets 1 Kilogram
  Egg whites 2
  Cornflour 7 Tablespoon
  Spring onions 1⁄2 Cup (8 tbs), sliced
  Grated ginger 2 Teaspoon
  Vegetable oil 2 Cup (32 tbs)
  Vinegar 2 Tablespoon
  Soya sauce 2 Tablespoon
  Sugar 2 Tablespoon
  Dry sherry 2 Tablespoon
  Cornflour 3 Teaspoon
  Salt 1⁄2 Teaspoon
  Water 1 1⁄2 Cup (24 tbs)

Clean, wash and cut the fish into strips.
Place the fish fillets in a bowl.
Add the beaten egg whites and cornflour.
Coat the fillets well.
Heat the oil in a frying pan.
Gently fry each piece for 2 minutes.
Drain and set aside.
Prepare the sauce by mixing together in a bowl the vinegar, soya sauce, sugar, sherry, salt and 1 cup water.
In a separate vessel heat 3 tablespoons of oil, add spring onions and ginger and saute for half a minute.
Add the sauce mixture and stir well.
Mix cornflour with 1/2 cup water and stir into the sauce.
Mix well and cook till the sauce thickens.
Add the fish strips and after it is well coated gendy turn the pieces.
Cook for 5-6 minutes.
Serve immediately in a heated dish.

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