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

Recipe Ingredients

1 lb	454g / 16oz	Fish - firm white meat
		Marinate
1		Egg white
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Black pepper
1/2 tablespoon	7.5ml	Onion - diced
2 tablespoons	30ml	Green peas
1/4 cup	36g / 1.3oz	Diced black mushroom
1/2 cup	31g / 1.1oz	Cornstarch
1 1/2 tablespoons	22ml	Curry
		Seasoning Sauce
1 tablespoon	15ml	Sugar
1/2 tablespoon	7.5ml	Wine
1 teaspoon	5ml	Sesame oil
1 tablespoon	15ml	Tomato catsup
5 tablespoons	75ml	Soup stock
1 teaspoon	5ml	Cornstarch
6 cups	1422ml	Oil

Recipe Instructions

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.

Source:
Pei Mei's Chinese Cook Book Volume II by Fu. Pei Mei

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