-
1
To prepare the fish: Cut each fillet of fish into 2-inch segments.
-
2
To marinate the fish: Beat the egg white until it is frothy, and combine with the alcohol, cornstarch, salt, and pepper in a medium-sized bowl. Add the fish and mix gently so that each piece is coated in the marinade. Let stand for 15 to 30 minutes.
-
3
In the meantime, wash the zucchini and squash. On a bias, cut the vegetables into half-moon slices so that each piece tapers off on one side. Set aside.
-
4
Pour out all but 1 tablespoon of the oil in the wok, and add 2 tablespoons of lard. Add the green onion and stir-fry for about 10 seconds, until the oil is fragrant. Add the pieces of zucchini and squash, and rapidly stir-fry for a few minutes - just until the vegetables are cooked through, but still very crisp. Salt to taste, about 1 teaspoon.
-
5
To make the slurry: In a small bowl, dissolve the cornstarch into the water. Have the bowl on hand. You may need to briefly re-mix the slurry right before you use it.
-
6
Return the pieces of fish back to the wok and pour in all of the fish stock. Simmer over low heat for about 10 seconds; then add the cornstarch slurry and mix gently, taking care not to break up the fish. Let simmer gently for about 30 to 60 seconds, until the vegetables and fish are evenly coated with the stock, which should have thickened with the cornstarch addition. Serve immediately.
