White Fish and Potato Sandwich

Ingredients	Serve 1	Serves 4	Seasonings	Serve 1	Serves 4
white fish	120g	480g	salt sake Ginger root	0.65g 0.65g	2.6g (1/2 teaspoon) 2.6g (1/2 teaspoon)
potato beefsteak plant	70g 1.5g	280g 6 (6g) leaves	potato starch	2 teaspoons	2 2/3 tablespoons
			A. flour water	9g 1 tablespoon water	36g (4 tablespoons) 4 tablespoons water
			B. lemon juice Chinese stock sugar potato starch	5g 50cc 1.5g 1.5g	20g (1 1/3 tablespoons) 1 cup 6g (1 1/2 teaspoons) 6g (2 teaspoons)

1	Cut one serving of fish into 6 slices on a slant. Sprinkle with salt, sake and ginger juice (squeezed from grated ginger).
2	Skin the potatoes. Cut one serving of potato into 3 round slices and boil until slightly tender.
3	Remove excess water from the fish and coat with potato starch. Coat the sliced potato with potato starch. Place a potato slice on top of a slice of fish, add half a beefsteak leaf and top with another slice of fish.
4	Combine the flour and water (Seasonings A) to make batter. Coat the fish and potato sandwiches prepared in 3 with the batter and fry in a greased frying pan.
5	Combine Seasonings B in a pan, stir and bring to a boil. Serve 4 on a dish and pour the sauce over it.