Fish With Eggplant
Instructions:
- 2 Teaspoon Cornstarch
- 2 Egg whites
- 1 Pound Fillet of grouper; cut into 1−inch x 3−inch strips
- 1/2 Cup Vegetable oil; up to 1
- 2 Cup Unpeeled eggplant; cut into 1−inch x 3−inch strips
- 1 Tablespoon Sesame oil
- 1 Tablespoon Vegetable oil
- 2 Medium Cloves garlic; sliced
- 4 Teaspoon 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
- Salt
- 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.