Crispy Fish in Chili Sauce |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 3 |
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One of my family's favourite dishes. A bit hot but, you can alter how hot it is. Very tasty and very morish. Ingredients:
500 g fish fillets |
1 cup 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 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:
1. The strength of the chili sauce will effect how hot this dish is.
2. I recommend a sweet chili sauce for those who don't like it too hot.
3. Place oil, ginger, garlic, tomato sauce and chili sauce in a pan on medium heat for 5 minutes.
4. Add remaining ingredients and let it simmer on low for a few more minutes.
5. Leave the sauce to sit while you prepare the fish.
6. Chop the fish into approximately bite-size pieces.
7. Sift the flour and cornflour into a bowl.
8. Make a well in the flour and add the egg white and water.
9. Mix to a smooth batter.
10. Coat the pieces of fish with the batter.
11. Heat oil in large pan and dip the fish into the oil.
12. Cook the pieces for a few minutes each (cook many at a time).
13. Heat the sauce back up.
14. Once the fish is all cooked add the sauce to the fish in a large frying pan.
15. Serve when hot.
16. Enjoy.
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