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Crispy fish in chilli sauce

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Prep time Cook time Difficulty Views Rated (0) Recipe #
20m 20m 2-Pretty easy 481
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608
Added by Mat on 16 April 2008 (0 descendants)

Description (Some HTML is OK)

Very nice little chinese recipe from my mother (not that she's Chinese, or that there'd be anything wrong if she was). the batter on the fish is almost like a tempura, especially seeing as the fish really doesn't need long to cook.

I would also use a fish that is going to stay together during the cooking process.


Ingredients

Makes 0 servings

  • FISH & BATTER
  • 500gm fish fillets
  • 1 cup plain flour
  • ⅓ cup cornflour
  • 1 egg white
  • ¾ cup water
  • Oil for deep frying
  • SAUCE
  • 1 tablespoon oil
  • 1 tablespoon grated ginger
  • 3 cloves garlic
  • ¼ cup tomato sauce
  • ¼ cup chilli sauce
  • 2 tablespoons sugar
  • 1 tablespoon soy sauce
  • 2 tablespoons dry sherry
  • 2 tablespoons water

Preparation (Some HTML is OK)

To make Batter;
Sift flour & cornflour into bowl, make well in centre & add egg white & water. Mix to a smooth batter, beating well.

To make sauce;
Place oil, ginger, crushed garlic, tomato sauce and chilli sauce in pan. Stir over medium heat for 1 minute. Add remaining ingredients & mix well. Stir over a low heat & keep warm.

Start some rice to accompany. When half finsihed, start frying fish

Heat oil in large pan. Dip pieces of fish in batter to coat completely. Drain excess batter & lower into oil; cook until golden brown and cooked through – about five minutes. Cooking time will depend on thickness of fish. Drain on absorbent paper.

Serve Fish on top of rice & spoon over sauce to finish.

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Comments (1)

  • stuart and jen said on 18 Apr 2008:

    sounds fantastic ... any photos ... ?



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