750 g of white fish fillets, like a pigeon or cazón
2 egg whites, little whipped
enough oil to fry
Fish and soy sauce
1 teaspoon sesame oil
2 cloves of garlic, majados
1 piece of 2,5 cm of fresh ginger, grated
1 Onion, in slices
4 spring onions, cut into short sticks
1 spoonful of fish sauce
2 tablespoons soya sauce, little salty
1 tablespoon of fine brown sugar
1 Cup (250 ml) water
1 tablespoon of corn flour
Put the flour in a medium bowl, ground cumin, coriander and paprika and mix well. Cut the fish fillets into dice 2 cm, and soak them in the egg white ; lightly rebloy them with the flour mixture, shaking it a little bit to take away the one they have in excess.
Heat the oil in a deep frying pan or a wok and sauté the fish dice in batches, over a strong fire during 3 o 4 minutes or until golden brown and well done. Let them drain on paper napkins and keep them warm
To prepare the sauce
Heat the sesame oil in a frying pan and suffer the garlic, the ginger, onion and spring onion over medium heat during 3 minutes or until the onion is golden brown. Incorporate fish and soy sauces, brown sugar and water. Slide the cornmeal in a little water and add the sauce mixture, without stir until the sauce boils and thickens.
Serve the fish pieces topped with the very hot sauce. Adorn the dish with spring onion slices. The steamed rice n a salad can look great as companions of this dish.
Recipes easy to https://recetasdecocinafaciles.NET /