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Crispy Fish in Chilli Sauce

Crispy Fish in Chilli Sauce

500g of fish
1 cup of plain flour
1/3 cup cornflour
1 egg white
3/4 cup water
oil for deep frying

1 tablespoon oil
1 tablespoon grated green ginger
3 cloves of garlic
1/4 cup tomato sauce
1/4 cup chilli sauce
2 teaspoons sugar
1 tablespoon soy sauce
2 teaspoons dry sherry
2 tablespoon water

# Place oil, grated green ginger, crushed garlic, the bottled tomato sauce and chilli sauce in a pan. Stir over medium heat for 1 minute. Add remaining ingredients, mix well.

# Skin fillet and cube into 2.5cm (1″) pieces.
# Sift flour and corn flour into a bowl, make well in centre of sifted flours with the back of a spoon, add egg white and water, mix to a smooth batter, beat well.
# Heat oil in large pan, dip fish pieces into the batter to coat completely, drain off excess batter, lower fish into hot oil, cook until golden brown and cooked through. Drain on absorbent paper.

# Place chilli sauce in wok or large frying pan, add fish pieces, toss over high heat until fish pieces are coated and heated through.

Serves 4

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