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Print this Recipe    Fish Mimosa

Chinese Fried Fillet of Fish Mimosa
Serving 4

4 eggs
2 Tbsp rice wine or dry sherry
2 Tbsp cornflour
small bunch chives
200g fillets (any white, non-oily fish)
2 tsp ginger juice
oil for frying
50g lard or vegetable shortening or oil

Separate the egg yolks and whites; reserve 2 Tbsp of the egg white
for later use. Add 1/4 tsp salt to the remainder of the egg white
and mix well. Stir 1/4 tsp salt and the rice wine into the egg
yolks. Work the reserved egg white with the fingers to blend evenly
and thicken slightly. Add the cornflour and blend. Snip the chives
into small pieces. Cut the fish fillets into small diagonal pieces,
season with 1/3 tsp salt, the ginger juice and the egg white and
cornflour. Fry briskly in oil heated to 150C (300F). Drain. Heat
the wok, add half the lard and when mixture of egg white and salt.
Mix and turn quickly, scraping away from the wok, until the mixture
has set but is still soft and light in color. Transfer the cooked
egg white to a warm dish; heat the remaining shortening in the wok,
pour in the egg yolks, salt and rice wine mixture and cook as for
scrambled egg; when the yolks are half-cooked, return the egg whites
to the wok. Mix and turn the scrambled egg yolks and whites briskly;
add the fried fish, scooping and turning quickly and incorporating
the chopped chives.


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