Pan-Fried Fish Fillets With Eggs
By: Anonymous
Published: Friday, December 25, 2009 - 12:44am

Ingredients




1 1/2 pounds Fish fillets
3 Eggs
1/2 teaspoon Salt
2 tablespoons Cornstarch
1 Or
2 Or
3 slc Fresh ginger root
1 tablespoon Sherry
2 tablespoons Water
1/2 teaspoon Salt
4 tablespoons Oil

Preparation

1 1. Cut fish fillets across the grain in 1-1/2 inch sections. 2 2. Beat eggs lightly with salt. Gradually fold in cornstarch, blending until smooth. 3 3. Dip fish strips in mixture to coat. (Reserve excess egg mixture.) 4 4. Mince scallion and ginger root. Add to remaining egg mixture, along with sherry, water and remaining salt. Mix well. 5 5. Heat oil almost to smoking. Add fish strips and brown lightly (about 2 minutes on each side). 6 6. Add scallion-egg mixture (restir it first). Cook, stirring, over moderate heat until sauce thickens and is smooth. (Turn fish gently several times.) Serve at once.