David's Recipe for Nile Perch Brooklynese
Based on an American Chinese-restaurant dish called Lobster Cantonese. Very easy.
Main Course, American
- 6 lbs nile perch or other white fish, fileted and cut into pieces about 1/2'x1"x2"
- 1 clove garlic, minced
- 3 soup spoons soy sauce
- 1 qt boiling water
- 1/2 or more chili peppers, minced
- 1 or more soup spoons minced fresh ginger
- 2 eggs beaten with 2 soup spoons water
- 2 soup spoons brandy
- 3 soup spoons cornstarch
- 1 soup spoon water for the cornstarch
- Add the fish, garlic, soy sauce, ginger, and chili to the boiling water. Simmer for 2 minutes.
- Mix the brandy and soup spoon of water thoroughly into the cornstarch.
- Raise the heat under the fish to a boil.
- Stir the cornstarch mixture thoroughly into the fish soup. Reduce the heat again and simmer for 5 minutes.
- Mix the beaten eggs well into the fish soup and simmer for another 3 minutes, stirring occasionally.
- Serve over or with white rice.