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Ingredientes
- Jerusalem
- 2 lb fish fillet (preferably Nile perch)
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 c. dry white wine or possibly any wine
- 3/4 c. flour
- 2 x Large eggs, beaten
- 1/2 c. vegetable oil
- 1 x garlic clove, chopped
- 1 x scallion, chopped
- 2 tsp chopped fresh or possibly dry ginger
- 1/2 c. pareve chicken broth
- 2 Tbsp. soy sauce
- 2 tsp cornstarch
- 2 tsp Asian sesame oil or possibly whatever you have
Direcciones
- Remove any small bones from fish. Cut fillets into 2 x 3 inch pcs. Season with salt and pepper. Sprinkle 2 Tbsp. wine over fish. Let stand 10 min.
- Pour half of flour onto a plate. Dip fish pcs in flour, shake off excess, and dip in egg. Coat again with remaining flour.
- In a large skillet, heat 3 Tbsp. vegetable oil over medium-high heat.
- Add in half of fish and cook, turning once, till golden brown on both sides and just opaque throughout, 3 to 4 min. Don't crowd pan. Remove to a plate lined with paper towels. Repeat, adding more oil, till all fish is cooked. Pour out oil and wipe wok with paper towelsReturn wok to high heat. Add in 1 Tbsp. oil, garlic, scallion, and ginger and stir-fry till aromatic, about 10 seconds. Add in remaining wine, broth, and soy sauce. Simmer 5 min.
- In a small bowl, dissolve cornstarch in 1 Tbsp. cool water and add in to wok. Bring to a boil and cook, stirring, till sauce thickens, about 1 minute.
- Add in sesame oil, then gently slide fish pcs into wok. Simmer gently till fish is heated through, 1 to 2 min. Serve at once.
