- Cooking time: Less than 30 minutes
- Cuisine: Asian-Modern Australian
- Serves: 4
- Type: Fish-Family-Budget-Seafood
Ingredients
- ¼ cup cornflour
- 2 eggs, lightly beaten
- 1 long red chilli
- Vegetable oil for deep-frying, plus 1 tablespoon extra
- 500g boneless fish fillets, cut into chunks
- 3 green onions, sliced
- 2 teaspoons grated ginger
- 2 garlic cloves, sliced
- ½ cup water
- ¼ cup sweet chilli sauce
- 2 tablespoons kecap manis
- 1 tablespoon soy sauce
- Steamed rice, shredded green onions, to serve
Preparation method
- Place cornflour into a bowl. Gradually whisk in eggs until smooth. Finely chop half the chilli and stir through.
- Heat oil in a wok or large saucepan until a drop of batter sizzles as soon as it’s added.
- Dip fish into batter, draining off excess. Cook in batches 2-3 minutes until golden and cooked through. Drain on paper towel.
- Heat extra oil in a wok or large frying pan on high. Stir-fry green onion, ginger and garlic for 1 minute.
- Stir in water and sauces. Bring to boil and simmer for 1 minute. Serve fish with rice, drizzle with sauce and garnish with onion and remaining chilli, thinly sliced.
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