Title: Pan-Fried Sweet-And-Pungent Fish Steaks
Categories: Fish
Yield: 4 Servings

Sweet-and-pungent sauce
1 (2-lb) fish
1 Egg
Cornstarch
4 -(up to)
5 tb Oil

1. Prepare a sweet-and-pungent sauce (see recipes for "Sweet-and-Pungent"
sauces).

2. Cut fish crosswise into 2 to 3 inch steaks.

3. Beat egg. Dip fish in egg; then dredge in cornstarch.

4. Heat oil until smoking. Brown fish on both sides. Then reduce heat to
medium and cook until done. Transfer to a serving platter.

5. Reheat sweet-and-pungent sauce. Pour over fish and serve. VARIATION:
Substitute either of the following for step 3: Dip the fish in egg white;
then dredge in flour. Repeat process. Or dip the fish in a batter made by
blending 2 eggs, beaten, with 2 tablespoons cornstarch.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.