This is a Southern Chinese recipe
Ingredients:
2 lb white fish fillets, cut into ½ x 2 inch pieces
3 celery stalks, sliced diagonally
6 tbsps oil
Marinade:
2 tsps salt
1 tbsp dry sherry
1 tsp ground ginger
1 egg white
2 tbsps cornstarch
Pinch of pepper
Sauce:
2 tbsps sesame oil
1 tsp garlic salt
1 tbsp dry sherry
1 tsp sugar
1 tbsp cornstarch, dissolved in ½ cup water
Garnish:
Halved tomato slices
Directions:
1. Mix together the ingredients for the marinade in a bowl. Add the fish and leave to marinate for 10 to 15 minutes.
2. Parboil the celery in salted water for 1 minute; drain.
3. Heat 4 tbsps of the oil in a pan. Add the fish pieces and fry on both sides until they become white. Drain and pile in the centre of serving dish.
4. Heat the remaining oil in the pan. Add the celery and sprinkle with a little salt. Stir fry for 2 seconds. Arrange the celery around the fish. Keep hot.
5. Put all the sauces ingredients in a saucepan and cook, stirring continuously, until thickened. Pour over the fish and serve hot, garnished with tomato slices.
