Recipe - Pan-Fried Fish Fillets With Pineapple

1 pound Fish fillets
1 Scallion stalk
2 tablespoon Soy sauce
1 tablespoon Sherry
One half teaspoon Salt
2 Eggs
1 tablespoon Cornstarch
1 cn (8oz) cut or sliced up pineapple
One fourth cup Pineapple juice
3 tablespoon Oil

1. Cut fish fillets against the grain in 1inch strips.

2. Mince scallion; then combine with soy sauce, sherry and salt. Add fish
strips and let stand 10 to 15 minutes, turning occasionally. Drain fish,
discarding marinade.

3. Beat eggs lightly and blend with cornstarch to a batter. Dip fish strips
in batter to coat. (Reserve excess batter.)

4. Drain canned pineapple. Combine juice in a saucepan with excess batter.
Cut pineapple slices in quarters and add.

5. Heat oil in a skillet. Brown fish strips lightly on both sides. Transfer
to a serving platter.

6. Meanwhile cook pineapplebatter mixture over medium heat, stirring until
it thickens. Pour over fish strips and serve.

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