Fish with Tomato Sauce

Name: Fish with Tomato Sauce (Ch’ieh chih yü p’ien)
Cuisine: Chinese
Ingredients: 1 teaspoon sesame oil; 2 teaspoons cornstarch; 6 tablespoons water; 3 tablespoons white vinegar; 1 tablespoon wine; 3 tablespoons tomato catsup; ½ teaspoon salt; 1 tablespoon cornstarch; 3 tablespoons sugar; ½ cup cornstarch; 2 tablespoons green peas; ⅓ cup diced black mushroom; 1 egg white; 6 cups oil; 1 pound fresh white fish meat (fillet); 1 pound fresh white fish meat (fillet); ½ cup diced onion

Ch’ieh chih yü p’ien

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1 pound fresh white fish meat (fillet)
½ cup diced onion
⅓

Asia
Taiwan
Fukien
Kwangtung
Fish course
Pescatarian

Method

Remove all bones and skin, cut fish meat crosswise 2” long, 1-½” wide and ¼” thick. Marinate with 1 egg white, 1 tablespoon cornstarch, ½ teaspoon salt, about ½ hour.
Prepare seasoning sauce in a bowl and set aside.
Coat each piece of sliced fish in cornstarch (½ cup), then quickly drop in heated oil to deep fry about ½ minute until golden brown. Remo