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 Wash the fish and dry well and
cut into slices. Mix the egg white,
cornstarch, and salt into a batter
. Coat the fish slices with the
batter.
- Heat the oil to very hot. Add
the fish and stir-fry until cooked.
Remove and drain.
- Reheat the wok, add the scallions
and garlic and fry until fragrant.
Add the fish and sprinkle with
the rice wine. Add the rest of
the batter. Tip the wok to swirl
the mass. Turn mass over and remove.
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