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800 g. firm white fish fillets
(chicken or pork also may be used)
MARINADE (mix together):
4 tbsp. soy sauce
4 tbsp. sake (rice wine)
1 1/2 tbsp. sugar
2 tsp. juice of grated ginger
Cut fish into bite-size pieces; marinate for 1 hour. Drain; pat dry with paper towel, then coat lightly with cornstarch. Deep fry.
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