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1
To make Fish: Peel potatoes, and slice 1/4-inch thick.
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2
Heat 2 quarts water in large pot over medium-high heat.
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3
Add yeast flakes, salt and sliced potatoes, and boil until potatoes tender, about 5 minutes.
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4
Drain carefully to prevent slices from breaking apart, and set aside until cool enough to handle.
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5
Sort potato slices by size, and discard broken pieces.
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6
Place bean curd skin flat in large baking pan.
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7
Trim off edges to make large rectangle, and mist surface lightly with water to soften.
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8
Place piece of nori on center of sheet, and overlap potato slices, starting with small ones for fish tail, larger ones for fish body, and medium-sized ones for fish head.
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9
Wrap potato slices all around with bean curd skin, and tuck in skin at head, letting it fan out at tail end like fin.
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10
Brush cornstarch mixture on edges of bean curd sheet, and fold over, pressing edges together to hold skin in place.
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11
Wrap well in plastic wrap, and chill for several hours or overnight.
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12
To make Batter: At serving time, beat egg with water and salt, and whisk in flour; consistency is lumpy.
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13
Pour batter over fish, coating top and under side.
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14
Heat wok over high heat, add oil and heat to 375F.
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15
Using two spatulas, carefully place fish in oil, and deep-fry for 5 minutes per side, or until golden brown and crispy.
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16
Using large spatulas, remove to serving platter.
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17
Discard all but 2 tablespoons oil.
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18
Keep warm.
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19
To make Sauce: Heat wok over high heat.
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20
Add oil, and stir-fry ginger 30 seconds.
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21
Add green pepper, scallions and mushrooms, and stir-fry 1 minute more.
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22
Mix sugar, vinegar, water, soy sauce and cornstarch in small bowl, and add to wok.
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23
Stir-fry 2 to 3 minutes, or until sauce turns clear, and pour over fish before serving.
