Sauce: Place oil, grated ginger, crushed garlic, the bottled tomato sauce and chilli sauce in a pan. Stir over medium heat one minute, add remaining ingredients, and mix well. Place chilli sauce in wok or large frying pan, add fish pieces, toss over high heat until fish pieces are coated with sauce and heated through. Serves 4
1. Run some salt on fingers; this makes it easier to grasp the slippery skin. Put fish skin-side down. Work from tail to head. Hold skin at tail firmly. With a sharp knife held at an angle as a lever, and using a sawing motion, separate fish from skin. Remove bones from fillets; chop fish into 2.5cm (1in) cubes.
2. Sift flour and cornflour into bowl, make well in centre of sifted flours with back of spoon, add egg white and water, mix to a smooth batter, beat well
3. Heat oil in large pan, dip fish pieces in batter to coat completely, drain off excess batter; lower fish pieces into hot oil, cook until golden brown and cooked through, about 5 mins depending on thickness of fish. Drain on absorbent paper.
The Chinese-style chilli sauce, available from Chinese food shops is used in this recipe. These vary greatly in strength. The brand we used was Woh Hup.
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|Serving Size: 1 Serving (509g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 202 (34%)|
|Amt Per Serving||% DV|
|Total Fat 22.5g||30 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 10.8g|
|Cholesterol 75mg||23 %|
|Sodium 7335.3mg||253 %|
|Potassium 1272.7mg||33 %|
|Total Carbohydrate 54.2g||16 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 48.9g|
|Protein 44.9g||64 %|
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Calories per serving: 598
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