| 1 | Procedure: Clean the fish. |
| 2 | Remove the bones and the skin. |
| 3 | Cut the fish into 1 inch wide, 1-?inch long and ?inch thick pieces. |
| 4 | Marinate with 1 egg white, 1 tb of cornstarch, ?ts of salt and ?ts of black pepper for about half an hour. |
| 5 | Coat each piece of sliced fish in cornstarch and quickly drop into the very hot oil to deep fry about 1 minute until it becomes brown and crispy. |
| 6 | Remove it and drain off the oil. |
| 7 | Heat 3 tb of oil in fry ing pan to stir fry the diced onions and curry. |
| 8 | Then add the already prepared seasoning sauce. |
| 9 | Stir briskly until it thickened. |
| 10 | Add green peas. |
| 11 | Turn off the fire and add the fried fish. |
| 12 | Stir until blended. |
| 13 | Serve immediately. |
| 14 | Note: if you like, you can deep fry the fish with out dipping it in the cornstarch. |
| 15 | The cornstarch makes it crispier |
