2 to 3as a main course.
By Irene Kuo
Fish, with its natural thin, firm skin, is another ideal ingredient for the slow method of shallow-frying. Here the fish will turn out crusty with a strong flavor of scallions. The sauce, which is reduced, is one of those thin, tasty ones that go well with shallow-fried dishes. As with the preceding shrimp, the film of cornstarch prevents the fish from sticking and helps form a good crust.