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. Romove 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 batter. Tip the wok to swirl the mass. Turn mass over and remove.