Directions

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  1. Place the 4 pieces of fish on a platter. Season with aginomoto, salt, and white pepper.
  2. Dip pieces in flour.
  3. In a separate bowl, beat eggs.
  4. Dip the floured fish in the eggs.
  5. Dip the fish again into flour.
  6. Heat the oil till smoking and deep fry the fish till golden brown. Remove and put on a hot plate.
  7. Heat 1 cup oil and add chicken, mushrooms, ginger, and onions. Stir fry.
  8. Add chicken stock and cook for a few minutes.
  9. Season with soy sauce, sugar, white pepper and aginomoto.
  10. Add the dissolved cornflour. Cook for a minute.
  11. Add 1 cup oil and heap on fish before serving.

Note:

  • Slice the fish fillets length-wise to make thinner.
  • When frying the fish keep a spoon under the fish so that it does not stick to the sides of the wok.