Sliced Fish with Curry Sauce

Name: Sliced Fish with Curry Sauce (Ka li yü p’ien)
Cuisine: Chinese
Ingredients: 1 pound fish, firm white meat; 1 pound fish, firm white meat; ½ tablespoon diced onion; 2 tablespoon green peas; ¼ cup diced black mushroom; 1 egg white; 1-½ tablespoon curry; 1 teaspoon cornstarch; 6 cups oil; ½ cup cornstarch; ½ tablespoon wine; 1 teaspoon sesame oil; 1 tablespoon tomato catsup; 5 tablespoon soup stock; 1 tablespoon cornstarch; ¼ teaspoon salt; ¼ teaspoon black pepper; 1 tablespoon sugar

Ka li yü p’ien

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1 pound fish, firm white meat
1-½ tablespoon curry
1

Asia
Taiwan
Fish course
Pescatarian

Method

Clean the fish. Remove the bones and the skin. Cut the fish into 1” wide by 1-½” long and ¼” thick pieces. Marinate with 1 egg white, 1 tablespoon of cornstarch, ¼ teaspoon of salt and ¼ teaspoon of black pepper for about half an hour.
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