1lb (0.5kg) sloe fillets, cut
into small strips about 2 inch (5cm) x 1 inch
(2.5cm)
2 1/2 tsp salt
1 inch (2.5cm) piece of fresh
green ginger, peeled and grated
1 1/2 tbsp cornstarch
1 tbsp corn oil
3 egg, lightly beaten
vegetable oil for deep-frying
1/3 cup (75ml) sesame oil
1/4 cup (50ml) chicken stock
2 tbsp rice wine or dry sherry
1 tbsp chopped parsley
1 1/2 tbsp soy sauce
1 1/2 tbsp lemon juice
Method:
sprinkle the fish strips with 1 1/2 teaspoons of
salt, the ginger, cornstarch and corn oil, rubbing
them into the flesh with your fingers. Set aside for
1 hour. Beat the eggs and remaining salt together,
and set aside.
Fill
a large saucepan one-third full with oil and heat
until it is very hot. Carefully lower the fish
strips into the oil, a few at a time, and fry for 1
1/2 minutes, or until they are lightly browned and
crisp. Remove form the oil and drain on kitchen
towels.
Heat
the sesame oil in a large frying-pan. When it is
hot, add the fish strips, in one layer if possible,
and fry for 1 minute. Pour in the beaten egg,
tilting the pan so that the oil flows freely and the
fish strips move and slide in the pan.
When
the egg is half-set, remove the pan from the heat
and turn the fish strips over. Return the pan to the
heat. When the egg has completely set, sprinkle over
the stock and wine of sherry. Turn the fish strips
over once more and cook for a further 30 seconds.
Transfer the strip sot a warmed served dish,
arranging them in one layer. Sprinkle over the
remaining ingredients, and serve at once.
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