Serves: 4
Total Calories: 594

Sweet-and-Pungent Sauce I
1 frozen fish filet, , (2 pounds)
1 egg
cornstarch
4 to 5 tablespoons oils

1. Prepare a sweet-and-pungent sauce (search for " Category: 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.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 4
Total Calories: 594
Calories from Fat: 154

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