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Fish With Eggplant

Yield: 1 servings

Ingredients and directions for this recipe

2 ts Cornstarch
2 Egg whites
1 lb Fillet of grouper; cut into
-1-inch x
; 3-inch strips
1/2 c Vegetable oil; up to 1
2 c Unpeeled eggplant; cut into
-1-inch x
; 3-inch strips
1 tb Sesame oil
1 tb Vegetable oil
2 md Cloves garlic; sliced
4 ts Peeled minced ginger
1 Dried red chili pepper;
-optional
1 ts Chinese chili sauce
1/2 tb Soy sauce
1 ts Cornstarch dissolved in 1
-tablespoon
; water
Salt
1/2 c Chopped fresh cilantro
2 Scallions; white and green
; parts, thinly
; sliced

Combine the cornstarch and egg whites and marinate the grouper in this
mixture in the refrigerator for 1 hour.

Set a strainer or colander over a bowl. In a large skillet or wok, heat the
1/2 to 1 cup of vegetable oil until very hot. Stir-fry the eggplant for 30
seconds and with a slotted spoon transfer the eggplant to the strainer. Add
the fish to the oil and stir fry for one minute. Transfer the fish to the
strainer.

Carefully pour the oil into a bowl and cool. Clean the wok and return it to
high heat. Heat the sesame and vegetable oils in the wok and stir-fry the
garlic, ginger, chili pepper, and chili sauce for 30 seconds.

Return the fish and eggplant to the pan and stir-fry for 30 seconds.

Add the soy sauce and dissolved cornstarch and boil for a minute. Season
with salt to taste. Serve immediately and garnish with cilantro and
scallions.

See also:
Previous recipe Fish With Dashi Sauce
Next recipe Fish With Eggplant And Chiles

Or try one of these recipes:
M L Mclemore's Lone Star Baste Pt 2
Thai Cucumber Salad--taeng Kwa Brio Wan