Name: Crispy chilli fish
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1/4 cup cornflour; 2 eggs, lightly beaten; 1 long red chilli; vegetable oil for deep-frying, plus 1 tablespoon extra; 500 gram boneless fish fillets, cut into chunks; 3 green onions, sliced; 2 teaspoon grated ginger; 2 garlic cloves, sliced; 1/2 cap water; 1/4 cup sweet chilli sauce; 2 tablespoon kecap manis; 1 tablespoon soy sauce; steamed rice, shredded green onions to serve

Crispy chilli fish

Serves 4

Prep

10M

Cook

15M

Total

25M

Skip to Recipe

Ingredients

1/4 cup cornflour

2 eggs, lightly beaten

1 long red chilli

vegetable oil for deep-frying, plus 1 tablespoon extra

500 gram boneless fish fillets, cut into chunks

3 green onions, sliced

2 teaspoon grated ginger

2 garlic cloves, sliced

1/2 cap water

1/4 cup sweet chilli sauce

2 tablespoon kecap manis

1 tablespoon soy sauce

steamed rice, shredded green onions to serve

Method

1.Place cornflour into a bowl. Gradually whisk in eggs until smooth. Finely chop half the chilli and stir through.

2.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.

3.Heat extra oil in a wok or large flying pan on high. Stir-fly green onion, ginger and garlic for 1 minute. Stir in water and sauces. Bring to boil and simmer for 1 minute.

4.Serve fish with rice, drizzle with sauce and garnish with onion and remaining chilli, thinly sliced.

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Ingredients

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