Asian: Fish Mimosa by Recipe Cottage

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	Fish Mimosa

		Chinese Fried Fillet of Fish Mimosa Serving 4 4 eggs salt 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.