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Fish with Eggplant

Source: Burt Wolf's Origins, Hong Kong
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Active Time:  10 Minutes
Total Time:  1 Hour 10 Minutes
  Makes 4 servings
2 teaspoons cornstarch
2 egg whites
1 pound fillet of grouper, cut into 1-inch x 3-inch strips
1/2 to 1 cup vegetable oil
2 cups unpeeled eggplant, cut into1-inch x 3-inch strips
1 tablespoon sesame oil
1 tablespoon vegetable oil
2 medium cloves garlic, sliced
4 teaspoons peeled minced ginger
1 dried red chili pepper, optional
1 teaspoon Chinese chili sauce
1/2 tablespoon soy sauce
1 teaspoon cornstarch dissolved in 1 tablespoon water
1/2 cup chopped fresh cilantro
2 scallions, white and green parts, thinly sliced
Combine the cornstarch and egg whites and marinate the grouper in this mixture in the refrigerator for 1 hour.

Set a strainer or colander over a bowl. In a large skillet or wok, heat the 1/2 to 1 cup of vegetable oil until very hot. Stir-fry the eggplant for 30 seconds and with a slotted spoon transfer the eggplant to the strainer. Add the fish to the oil and stir fry for one minute. Transfer the fish to the strainer.

Carefully pour the oil into a bowl and cool. Clean the wok and return it to high heat. Heat the sesame and vegetable oils in the wok and stir-fry the garlic, ginger, chili pepper, and chili sauce for 30 seconds.

Return the fish and eggplant to the pan and stir-fry for 30 seconds.

Add the soy sauce and dissolved cornstarch and boil for a minute. Season with salt to taste. Serve immediately and garnish with cilantro and scallions.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 451
Fat. Total: 35g
Fiber: 2g
Carbohydrates, Total: 9g
Sodium: 212mg
% Cal. from Fat: 70%
Cholesterol: 42mg
Protein: 25g
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