Recipe - Deep-Fried Fish Fillets Wvinegar Sauce

1 pound Fish fillets
1 sl Fresh ginger root
One half Stalk
1 Egg white
2 tablespoon Cornstarch
1 tablespoon Sherry
One half teaspoon Salt
Oil for deepfrying
1 cup Stock
1 tablespoon Sugar
1 tablespoon Vinegar
1 tablespoon Cornstarch
2 tablespoon Stock

1. Cut fish fillets in 1/2x1One half inch strips. Mince ginger root aud
scallion.

2. Combine egg white, cornstarch, sherry and salt. Add to fish strips and
toss gently to coat.

3. Meanwhile heat oil. Add fish, several strips at a time, and deepfry,
stirring constantly, until pale golden (about 1 minute). Drain on paper
toweling.

4. Bring stock to a boil in another pan; then add sugar, vinegar, minced
ginger and scallion.

5. 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.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.