Crispy Fish In Chilli Sauce



500g 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 cloves garlic

1/4 cup tomato sauce

1/4 cup chilli sauce

2 teaspoons sugar

1 tablespoon soy sauce

2 teaspoons dry sherry

2 tablespoons water



Rub salt on fingers (easier to grasp fish skin). Put fish skin side down, and work from tail to head. Hold skin at tail firmly. With a sharp knife held at an angle as a lever, and using sawing motion, separate fish from skin.

Sift flour and cornflour together. Make a well, add the egg white and water. Mix to a smooth batter and beat well.

Heat oil - dip fish in batter, drain off excess, and lower fish into hot oil.

Cook until golden brown and cooked through (5 minutes).

Drain on absorbant paper.


Place oil, grated green ginger, crushed garlic, tomato sauce and chilli sauce in pan. Stir over medium heat for one minute.

Add remaining ingredients and mix well.

Place in pan, add the fish pieces, toss over high heat until fish pieces are coated with sauce.

Serve with salad or rice, as desired.