Crispy Fried Fish with Chilli Sauce

Ingredients

• Fish, boneless and cubed ½ kg (weighed after cleaning)
• (Marinated in 1 tbsp. lemon juice and salt for 15 minutes and washed)
• Oil for deep frying
• Spring onion 1
• Iced water
• Batter:
• Flour (Maida) ½ cup (60 g)
• Cornflour/Cornstarch ½ cup (60 g)
• Egg white 1
• Chilled Water ¾ cup (180 ml)
• Salt ½ tsp
• Mix together for sauce:
• Oil 1 tbsp
• Ginger chopped fine 1 tbsp
• Garlic chopped fine 1 tbsp
• Tomato puree ½ cup
• Chilli sauce ¼  cup
• Soya sauce 2 tsp
• Salt 1 tsp
• Orange juice ½ cup
• Water ½ cup

Preparation

• Clean the spring onion and cut leaves up to 4” long from the base. Make cuts into the white portion, and place the whole onion in the iced water.

• Mix the batter ingredients till smooth.

• Heat oil in a wok till a drop of batter dropped in comes up at once.

• Dip the fish pieces into the batter and fry over high heat till golden brown and cooked through (approx. 5 minutes), depending on the thickness of the fish. Drain on absorbent paper and keep aside.

• Put the sauce mixture in a pan and bring to a boil, then simmer.

• Add the fish and mix carefully, till fish is heated through and all the pieces are coated with the sauce. Serve hot garnished with the spring onion.