Serves 2–4

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.