Cut the fish into bite size pieces. Dredge the pieces in the rice flour and let stand.
Crush the garlic.
Heat 1T of sesame oil in the bottom of a wok or heavy skillet. Stir fry the carrots and water chestnuts until NOT quite done.
Place vegetables aside. Put more oil in the wok, add the garlic and cook fish until done. Cubes should be golden brown on surface.
Return vegetables to wok. Add juice of lemon to the wok. Add the soy sauce and wine. This will thicken immediately.
Serve immediatly with steamed rice.
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Recipe By : Net
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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