Serve the deep-fried fish fillets immediately, or cook further by braising in a flavorful sauce.
½ pound fish fillets
1 egg white
2 teaspoons soy sauce
1 tablespoon cornstarch
4 cups oil for deep-frying
Wash fish and pat dry. Cut into bite-sized squares. Add the egg white, soy sauce, and cornstarch, adding the cornstarch last. Marinate the fish for 30 minutes.
Heat oil in a preheated wok to 375°F. When oil is hot, add the fish. Fry until golden brown. Remove and drain on paper towels.