From an International Cookbook I got rid of years ago. This is the only recipe we liked. It makes a whole lot of sauce, which can be halved or else saved to dress other Asian style dishes and salads.
Ingredients: [‘white fish fillet’, ‘lemon juice’, ‘all-purpose flour’, ‘egg’, ‘peanut oil’, ‘sugar’, ‘boiling water’, ‘rice wine vinegar’, ‘light soy sauce’, ‘fresh ginger’, ‘pine nuts’, ‘scallions’]
Quantity of Ingredients: [“”,”3/4 lb white fish fillet”,”1 tablespoon lemon juice”,”2 tablespoons all-purpose flour”,”1 beaten egg”,” peanut oil (for frying)”,””,”1 tablespoon sugar”,”2 tablespoons boiling water”,”1/2 cup rice wine vinegar”,”1/4 cup light soy sauce”,”1 teaspoon chopped fresh ginger”,””,”1 tablespoon finely chopped pine nuts”,”2 scallions, finely sliced “]
Number of Servings: 2
Steps: [‘Rinse fish, dry well, cut into equal size serving pieces. Rub with lemon, let sit 10 minutes. Dry fish again, season. Dredge lightly in flour, dip in egg, fry 5 minutes each side ‘til golden brown all over.’, ‘Dissolve sugar in hot water, add remaining sauce ingredients. Spoon sauce onto plates, place fish pieces in center, add garnishes.’]