Ka li yu p'ien (sliced fish with curry sauce)

Yield: 1 servings

Measure Ingredient
1 pounds Fish, firm white meat
\N \N To Marinate
1 each Egg white
¼ teaspoon Black pepper
2 tablespoons Green peas
½ cup Cornstarch
1 each Clean the fish. Remove the bones and the skin. Cut the fish
¼ teaspoon Salt
½ tablespoon Diced onion
\N \N Seasoning Sauce
1 tablespoon Sugar
½ tablespoon Wine
1 tablespoon Tomato catsup
1 teaspoon Cornstarch
¼ cup Diced black mushroom
1½ tablespoon Curry
1 teaspoon Sesame oil
5 tablespoons Soup stock
6 cups Oil



into 1 inch wide, 1-½ inch long and ¼ inch thick pieces.

Marinate with 1 egg white, 1 tbs of cornstarch, ¼ tsp of salt and ¼ tsp of black pepper for about half an hour. 2. Coat each piece of sliced 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 tbs of oil in frying pan to stir fry the diced 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.

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