1. Cut fish fillets across the grain in 1-1/2 inch sections. 2. Beat eggs lightly with salt. Gradually fold in cornstarch, blending until smooth. 3. Dip fish strips in mixture to coat. (Reserve excess egg mixture.) 4. Mince scallion and ginger root. Add to remaining egg mixture, along with sherry, water and remaining salt. Mix well. 5. Heat oil almost to smoking. Add fish strips and brown lightly (about 2 minutes on each side). 6. Add scallion-egg mixture (restir it first). Cook, stirring, over moderate heat until sauce thickens and is smooth. (Turn fish gently several times.) Serve at once. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.