Pan-fried sweet-and-pungent fish steaks
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Sweet-and-pungent sauce | ||
| 1 | (2-lb) fish | |
| 1 | Egg | |
| Cornstarch (up to) | ||
| 5 | tablespoons | Oil |
Directions
1. Prepare a sweet-and-pungent sauce (see recipes for "Sweet-and-Pungent" 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 sweet-and-pungent 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 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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