Tender-Fried Fish Slices, Hangzhou Style

3 1/2 oz (100 g) fish filet, skinned and boned
1/2 tsp salt
1 egg white
1/2 tsp scallion sections
2 tsp cornstarch
1/2 tsp garlic mash
1/2 tsp rice wine
4 tbsp vegetable oil

1. Wash the fish and dry well and cut into slices. Mix the egg white, cornstarch, and salt into a batter. Coat the fish slices with the batter.

2. Heat the oil to very hot. Add the fish and stir-fry until cooked. Remove and drain.

3. Reheat the wok, add scallions and garlic and fry until fragrant. Add the fish and sprinkle with the rice wine. Add the rest of the batter. Tip the wok to swirl the mass. Turn mass over and remove.