Thank you so much Cliff for this fabulous recipe!
few drops of sesame oil & sherry
salt & pepper
corn starch for dredging
1 egg white (reserve the yolk for finishing)
The sauce:2 tsp GF soy sauce
2 tsp GF oyster sauce
1 Tbsp water or broth
1/2 tsp corn starch
1" cube fresh ginger, cut into thin slices
1 clove garlic, crushed
1 green onion, 2 inch pieces of the green, 2 inch pieces of the white (cut in quarters)
1 over-ripe cucumber, peeled, seeded and cut into diagonal chunks (you could also use zucchini)
Cut fish in bite size cubes, season with sesame oil, sherry (drops of ), salt and pepper, lightly coat with corn starch, then coated with egg white.
Prepare the sauce & veggie.
COOKING: with the heat on high and with copious amount of oil put in garlic and ginger to flavour oil. Before it browns add chopped veggies and cook just until tender. remove to a bowl, lower heat to medium.
Put in fish and poach fish in oil ( do not brown ) until 50 per cent cooked and add white onion wedges. When it is 70 per cent done add veggies again and at 85 per cent cooked stir in corn starch slurry, add beated egg yolk. Cook just until thickened. (this will be quick!)
Serve with green onion on top .