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

Course : Fish
Serves: 4
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1 pound fish -- firm white meat
1 large 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 / Directions:

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.

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