Ingredients:
500 g fish fillets
1 cup plain flour
1/3 cup cornflour
1 egg whites
3/4 cup water
oil ( for deep-frying)
1 tablespoon oil
1 tablespoon grated green ginger
3 garlic cloves
1/2 cup tomato sauce
1/3 cup chili sauce
2 teaspoons sugar
1 tablespoon soy sauce
2 teaspoons dry sherry
1/2 cup water
Directions:
The strength of the chili sauce will effect how hot this dish is.
I recommend a sweet chili sauce for those who don’t like it too hot.
Place oil, ginger, garlic, tomato sauce and chili sauce in a pan on medium heat for 5 minutes.
Add remaining ingredients and let it simmer on low for a few more minutes.
Leave the sauce to sit while you prepare the fish.
Chop the fish into approximately bite-size pieces.
Sift the flour and cornflour into a bowl.
Make a well in the flour and add the egg white and water.
Mix to a smooth batter.
Coat the pieces of fish with the batter.
Heat oil in large pan and dip the fish into the oil.
Cook the pieces for a few minutes each (cook many at a time).
Heat the sauce back up.
Once the fish is all cooked add the sauce to the fish in a large frying pan.
Serve when hot.
Enjoy.
Servings: 3
Time preparation: 20 min.
Time total: 40 min.