Fish with eggplant

Yield: 1 servings

Measure Ingredient
2 teaspoons Cornstarch
2 \N Egg whites
1 pounds Fillet of grouper; cut into 1-inch x
\N \N ; 3-inch strips
½ cup Vegetable oil; up to 1
2 cups Unpeeled eggplant; cut into 1-inch x
\N \N ; 3-inch strips
1 tablespoon Sesame oil
1 tablespoon Vegetable oil
2 mediums Cloves garlic; sliced
4 teaspoons Peeled minced ginger
1 \N Dried red chili pepper; optional
1 teaspoon Chinese chili sauce
½ tablespoon Soy sauce
1 teaspoon Cornstarch dissolved in 1 tablespoon
\N \N ; water
\N \N Salt
½ cup Chopped fresh cilantro
2 \N Scallions; white and green
\N \N ; parts, thinly
\N \N ; sliced

Combine the cornstarch and egg whites and marinate the grouper in this mixture in the refrigerator for 1 hour.

Set a strainer or colander over a bowl. In a large skillet or wok, heat the ½ to 1 cup of vegetable oil until very hot. Stir-fry the eggplant for 30 seconds and with a slotted spoon transfer the eggplant to the strainer. Add the fish to the oil and stir fry for one minute. Transfer the fish to the strainer.

Carefully pour the oil into a bowl and cool. Clean the wok and return it to high heat. Heat the sesame and vegetable oils in the wok and stir-fry the garlic, ginger, chili pepper, and chili sauce for 30 seconds.

Return the fish and eggplant to the pan and stir-fry for 30 seconds.

Add the soy sauce and dissolved cornstarch and boil for a minute. Season with salt to taste. Serve immediately and garnish with cilantro and scallions.

Converted by MC_Buster.

Per serving: 1283 Calories (kcal); 136g Total Fat; (94% calories from fat); 9g Protein; 11g Carbohydrate; 0mg Cholesterol; 635mg Sodium Food Exchanges: ½ Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 27½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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