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Add a photoServings: 4
Ingredients
- 1 lb Fish fillets
- 1 slc Fresh ginger root
- 1 x Egg white
- 2 Tbsp. Cornstarch
- 1 Tbsp. Sherry
- 1/2 tsp Salt Oil for deep-frying
- 1 c. Stock
- 1 Tbsp. Sugar
- 1 Tbsp. Vinegar
- 1 Tbsp. Cornstarch
- 2 Tbsp. Stock
Directions
- 1. Cut fish fillets in 1/2x1-1/2 inch strips. Mince ginger root aud scallion.
- 2. Combine egg white, cornstarch, sherry and salt. Add in to fish strips and toss gently to coat.
- 3. Meanwhile heat oil. Add in fish, several strips at a time, and deep-fry, stirring constantly, till pale golden brown (about 1 minute). Drain on paper toweling.
- 4. Bring stock to a boil in another pan; then add in sugar, vinegar, chopped ginger and scallion.
- 5. Meanwhile blend cornstarch and remaining cool stock to a paste. Then stir in to thicken sauce. Add in fish strips, stirring in briefly to reheat.
- NOTE: Use sole or possibly flounder.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 4 servings | |
| Calories 161 | |
| Calories from Fat 28 | 17% |
| Total Fat 3.07g | 4% |
| Saturated Fat 0.65g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 316mg | 13% |
| Potassium 431mg | 12% |
| Total Carbs 9.36g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 3.47g | 2% |
| Protein 21.3g | 34% |
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