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What You Need:
(To Serve: 2 to 4 as a main course or 4 to 6 as part of a Chinese Meal)
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1 pound boneless skinned sea bass or yellow pike fillets (or substitute any other firm white fish fillets)
2 teaspoons cornstarch
1 egg white
1 tablespoon Chinese rice wine, or pale dry sherry
2 teaspoons salt
4 tablespoons peanut oil, or flavorless vegetable oil
1 teaspoon finely chopped, peeled fresh ginger root
1 scallion, including the green top, finely chopped
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Translate this recipe:
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| How To Cook: |
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1. Wash the fish fillets under cold running water and pat them dry with paper towels. With a cleaver or sharp knife, cut the fillets into 1½ -inch squares about ½ inch thick.
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2. Place the 2 teaspoons of cornstarch in a small bowl, add the fish pieces and toss them about until each piece is lightly coated. Add the egg white, wine and salt, and stir until thoroughly mixed.
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3. Have the fish, and the oil, ginger slices and scallions within easy reach.
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4. Set a 12-inch wok or 10-inch skillet over high heat for about 30 seconds. Pour in the 4 tablespoons of oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke.
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5. Immediately add the ginger and scallions, and cook for a few seconds, but make sure they don't burn. Add the coated fish pieces and stir-fry gently for about 1 minute, or until the fish is firm and white.
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6. Transfer the entire contents of the pan to a heated platter and serve at once.
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