Recipe - Pan-Fried Sweet-And-Pungent Fish Steaks

Sweetandpungent sauce
1 (2lb) fish
1 Egg
Cornstarch
4 (up to)
5 tablespoon Oil

1. Prepare a sweetandpungent sauce (see recipes for "SweetandPungent"
sauces).

2. Cut fish crosswise into 2 to 3 inch steaks.

3. Beat egg. Dip fish in egg; then dredge in cornstarch.

4. Heat oil until smoking. Brown fish on both sides. Then reduce heat to
medium and cook until done. Transfer to a serving platter.

5. Reheat sweetandpungent sauce. Pour over fish and serve. VARIATION:
Substitute either of the following for step 3: Dip the fish in egg white;
then dredge in flour. Repeat process. Or dip the fish in a batter made by
blending 2 eggs, beaten, with 2 tablespoons cornstarch.

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