Wednesday, October 1, 2008

Fish Fillets In Orange Juice



  • 250 g Fish fillets

  • 100 ml Orange juice

  • 30 g Cornstarch

  • 2 g Salt

  • 20 g Egg

  • 25 g Starch solution

  • Frying oil


  1. Cut the fish fillet into the small chunks, marinate with salt for 25 minutes.

  2. Mix the egg and starch solution in a small bowl, dip the fish into it, then coat with cornstarch thinly.

  3. Heat the frying oil in a wok, then deep-fry the fish until golden and crispy. Place them onto a kitchen towel, then arrange them in a plate.

  4. Leave a little oil in the wok, pour in the orange juice, thicken it with very little cornstarch, sprinkle with a few drops of fried oil, then spread the sauce over the fish fillets.

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