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By Chef floWer on November 17, 2009
"I really enjoy eating this dish but it just takes so long to make it. The only things I change is I left out the egg and used milk to dip the fish and I used vegetable oil as I couldn’t find groundnut oil. I also use can pineapple so I can use the juice. This recipe comes from a book called 'The Asian Kitchen' (The best of Chinese and Far Eastern..."
Ingredients: cornflour, salt & fresh ground pepper...
Prep Time: 40 mins
Total Time: 1 hrs 10 mins