Flounder With Scallions

Recipe Ingredients

1 lb	454g / 16oz	Flounder fillets
1/4 cup	15g / 0.5oz	Cornstarch
1		Egg white
2 tablespoons	30ml	Dry sherry
1/4 teaspoon	1.3ml	Ground ginger
		Fresh ground black pepper
3 tablespoons	45ml	Vegetable oil
1 cup	237ml	Fresh thin slice mushrooms
1 cup	146g / 5.1oz	Chopped scallions with tops
1 tablespoon	15ml	Soy sauce

Recipe Instructions

Cut fish into uniform 1 x 2-inch pieces. Dry fish pieces. Put cornstarch on a plate. Combine egg white, 1 tablespoon of the sherry, ginger and pepper in a small bowl. Dip fish first in cornstarch to coat thoroughly, then in egg white mixture.

Heat oil in wok or large skillet. When oil is very hot, add coated fish pieces and fry them quickly until they are golden brown on both sides, keeping them moving and turning them as they cook.

Remove fish to a warm serving dish. Add mushrooms and scallions to wok or skillet and stir-fry a minute or two. Add remaining sherry and soy sauce, stir and pour contents of pan over fish.

Serve at once.

Source:
Andrew Schloss with Ken Bookman

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