Recipe - Ka Li Yu Pien (Sliced Fish With Curry Sauce)

1 pound Fish, firm white meat

MARINATE
1 Egg white
One fourth teaspoon Salt
One fourth teaspoon Black pepper
One half tablespoon Onion; minced
2 tablespoon Green peas
One fourth cup Diced black mushroom
One half cup Cornstarch
1 One half tablespoon Curry

SEASONING SAUCE
1 tablespoon Sugar
One half tablespoon Wine
1 teaspoon Sesame oil
1 tablespoon Tomato catsup
5 tablespoon Soup stock
1 teaspoon Cornstarch
6 cup Oil

Procedure: 1. Clean the fish. Remove the bones and the skin.
Cut the fish into 1 inch wide, 1One half inch long and One fourth inch thick pieces.
Marinate with 1 egg white, 1 tablespoon of cornstarch, One fourth teaspoon of salt and One fourth teaspoon of
black pepper for about half an hour.

2. Coat each piece of cut or sliced up 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 tablespoon of oil in fry ing pan to stir fry the minced 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 ChiuYu Printing Co, Ltd (1974)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip