Crispy fish in chilli sauce

[revs57]

G'day all,

This recipe is sourced (excuse the pun) from the womans weekly chinese recipe book. I've used it very successfully with either very strong flavoured fish like tailor, fish that can have marginal eating quality like cobia or fish with tougher flesh like larger gold spot cod or larger spangleys. It is lovely with quality fish like Snapper and the like, but we usually like the natural approach with quality fish.

Any way here we go - enjoy!

Rhys

You will need:

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

Sauce
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

Note: The chinese style chilli sauce available from chinese food stores is used in this recipe. these vary in strength. the brand we use is Woh hup


Make sauce first.

1. skin fillet and cube into 2.5cm (1") pieces

2. 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.

3. 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.

Sauce:
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.

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

[Horse]

That sounds like a pearler Rhys
I have used a similar sauce with whole small reefies like Trout where you crips the skin then bake with the sauce. This seems much easier

Cheers

Neil