Ingredients
- 2 eggs floured bread crumbs
- 1 1/2 fish filets
- 240 ml chicken broth
- 45 ml dry sherry
- 45 ml soy sauce
- 40 gr brown sugar
- 16 gr ginger (fresh)
- 16 gr green onion
- 16 ml water
- 8 gr garlic (fresh)
- 8 gr cornstarch
Make marinade out of soy sauce, sherry (or vinegar), ginger, garlic and green onion. Cut fish into about 5 cm pieces and marinate for 30-40 minutes. Remove fish from marinade and save marinade for later sauce. Dip fish in beaten egg, then in floured bread crumbs. Fry in about an inch of shortening until nicely browned. Set aside while you make sauce. SAUCE: To the reserved marinade add red pepper, broth and brown sugar. Bring to a boil. Add the cornstarch mixed with water. Bring to a boil once more. Serve sauce hot over fish with noodles or rice.
