| Recipe: | Ka Li Yu P'ien (Sliced Fish with Curry Sauce) |
| Description: | |
| Preparation Time: | |
| Cooking Time: | |
| Number of Servings: | 4 |
| Difficulty: | N/A |
| Ingredients: | 1 lb Fish, firm white meat
1 egg white
1/4 tsp salt
1/4 tsp Black pepper
1/2 tbsp onion ; diced
2 tbsp Green peas
1/4 cup(s) Diced black mushroom
1/2 cup(s) cornstarch
1 1/2 tbsp curry
1 tbsp sugar
1/2 tbsp wine
1 tsp Sesame oil
1 tbsp tomato catsup
5 tbsp Soup stock
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| Directions: | Procedure: 1. Clean the fish. Remove the bones and the skin.
Cut the fish into 1 inch wide, 1-1/2 inch long and 1/4 inch thick pieces.
Marinate with 1 egg white, 1 tb of cornstarch, 1/4 ts of salt and 1/4 ts ofblack 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 tb of oil in fry ing 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.
Posted by [Cookie Lady] from Pei Mei's Chinese Cook Book Volume II by Fu.
Pei Mei Printed by Chiu-Yu Printing Co, Ltd (1974)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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