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Ka Li Yu P'ien (sliced Fish With Curry Sauce)

Yield: 4 Servings

Ingredients and directions for this recipe

1 lb Fish, firm white meat

MARINATE
1 Egg white
1/4 ts Salt
1/4 ts Black pepper
1/2 tb Onion; diced
2 tb Green peas
1/4 c Diced black mushroom
1/2 c Cornstarch
1 1/2 tb Curry

-SEASONING SAUCE-
1 tb Sugar
1/2 tb Wine
1 ts Sesame oil
1 tb Tomato catsup
5 tb Soup stock
1 ts Cornstarch
6 c Oil

Procedure: 1. Clean the fish. Remove the bones and
the skin.
Cut the fish into 1 inch wide, 1-1/2 inch long and
1/4 inch thick pieces. Marinate with 1 egg white, 1 tb
of cornstarch, 1/4 ts of salt and 1/4 ts of black
pepper for about half an hour.

2. Coat each piece of sliced fish in cornstarch and
quickly drop into the very hot oil to deep fry about 1
minute until it becomes brown and crispy. Remove it
and drain off the oil.

3. Heat 3 tb of oil in fry ing pan to stir fry the
diced onions and curry. Then add the already prepared
seasoning sauce. Stir briskly until it thickened.
Add green peas. Turn off the fire and add the fried
fish. Stir until blended. Serve immediately.

NOTE: If you like, you can deep fry the fish with
out dipping it in the cornstarch. The cornstarch
makes it crispier.

See also:
Previous recipe Ka Diam Dua (pineapple Fish Chowder)
Next recipe Kab El Ghazl

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