Printed From LycheesOnline.com |
Lychee Fish1 kg (2.2 lbs.) firm white fish, cut into quite small pieces2 large eggs 1 tablespoon oil 1 tablespoon vinegar Pinch salt Pinch baking soda 1 cup water Flour to mix Sauce: 10 oz. lychee jam 4 tablespoons lychee or other rice wine vinegar 1 tablespoon soy sauce 3 pieces chopped ginger Cashew nuts (optional) Clean and dry fish. Make up the ingredients into a batter and fry the fish. Sauce: Heat all the ingredients together. Mix in 1 tablespoon cornstarch to thicken. Pour over fish. Sprinkle over some cashew nuts, lightly fried if you prefer, for a slightly better look and taste. Chill well. |