Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         fish -- firm white meat
                        -----marinate-----
   1                    egg white
     1/4  teaspoon      salt
     1/4  teaspoon      black pepper
     1/2  tablespoon    onion -- diced
   2      tablespoons   green peas
     1/4  cup           diced black mushroom
     1/2  cup           cornstarch
   1 1/2  tablespoons   curry
                        -----seasoning sauce-----
   1      tablespoon    sugar
     1/2  tablespoon    wine
   1      teaspoon      sesame oil
   1      tablespoon    tomato catsup
   5      tablespoons   soup stock
   1      teaspoon      cornstarch
   6      cups          oil

Preparation:

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 tablespoon of cornstarch, 1/4 teaspoon of salt and 1/4 teaspoon 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 tablespoon of oil in frying 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.