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Crispy fish in chilli sauce
| Serves: |
4 people |
| Prep time: |
minutes |
Ingredients:
| 500 |
gm |
fish fillets |
|
|
salt, pepper |
BATTER:
| 1 |
cup |
flour, plain |
| 0.333 |
cup |
cornflour |
| 1 |
of |
egg whites |
| 0.75 |
cup |
water |
SAUCE:
| 1 |
tblsp |
vegetable oil |
| 1 |
tblsp |
ginger, crushed |
| 3 |
cloves |
garlic, crushed |
| 0.25 |
cup |
tomato sauce |
| 0.25 |
cup |
chilli sauce |
| 2 |
tsp |
sugar (caster) |
| 1 |
tblsp |
soy sauce |
| 2 |
tsp |
sherry, dry |
Method:
-
To prepare Sauce:
-
Place oil, grated green ginger, crushed garlic, tomato sauce and chilli sauce in a pan. Stir over medium heat 1 minute, add remaining ingredients, bring to boil and mix well. Stir in chopped shallots just before serving.
-
Skin the fish, remove as many bones as possible, and cut into 2.5cm cubes. Season fish well with salt and pepper and set aside.
-
Prepare batter:
-
Sift flour and cornflour into bowl and make a well in the center. Add egg white and water, and mix well to form a smooth batter.
-
Heat oil in a large pan, dip fish pieces in batter to coat completely, drain off excess batter and lower into hot oil. Cook until golden brown and cooked through, about 3 minutes. Drain on absorbant paper.
-
Serve chilli sauce separately.
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