Stir-Fried Boneless Pomfret

Name: Stir-Fried Boneless Pomfret (Ku hsiang chang yü ch’iu)
Cuisine: Chinese
Ingredients: 1 tablespoon wine; ½ teaspoon salt; 15 pieces green onion; 1 tablespoon soup stock; 1-½ tablespoons cornstarch; ¼ teaspoon black pepper; 5 cups oil; 1 egg white; 1 teaspoon cornstarch; 1 teaspoon sesame oil; ½ cup soup stock; ¼ teaspoon salt; 6 Taiwanese bok choy; 10 slices black mushroom (soaked); 10 slices carrot (cooked); 10 slices bamboo shoots (cooked); 15 slices ginger; 1 whole pomfret (about 1-¼ pound)

Ku hsiang chang yü ch’iu

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1 whole pomfret (about 1-¼ pound)
15 slices ginger

Asia
Taiwan
Kwangdong
Fish course
Gluten-free
Pescatarian

Method

Cut off pomfret’s head, and chop off tail.
Remove fish meat from both sides. Score lengthwise and crosswise and dice into 1-½” square pieces. Marinate for 10 minutes.
Chop the bone into 1 inch long sections. Soak fish head, bone and tail in wine and soy for 5 minutes. Coat them with flour. Deep-fry in oil until golden brown. Then place them on serving