- 250 g Fish fillets
- 100 ml Orange juice
- 30 g Cornstarch
- 2 g Salt
- 20 g Egg
- 25 g Starch solution
- Frying oil
- Cut the fish fillet into the small chunks, marinate with salt for 25 minutes.
- Mix the egg and starch solution in a small bowl, dip the fish into it, then coat with cornstarch thinly.
- Heat the frying oil in a wok, then deep-fry the fish until golden and crispy. Place them onto a kitchen towel, then arrange them in a plate.
- Leave a little oil in the wok, pour in the orange juice, thicken it with very little cornstarch, sprinkle with a few drops of fried oil, then spread the sauce over the fish fillets.
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