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
  1. Add the fish, garlic, soy sauce, ginger, and chili to the boiling water. Simmer for 2 minutes.
  2. Mix the brandy and soup spoon of water thoroughly into the cornstarch.
  3. Raise the heat under the fish to a boil.
  4. Stir the cornstarch mixture thoroughly into the fish soup. Reduce the heat again and simmer for 5 minutes.
  5. Mix the beaten eggs well into the fish soup and simmer for another 3 minutes, stirring occasionally.
  6. Serve over or with white rice.

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