|
500 g firm white fish fillets
½ teaspoon salt
½ teaspoon finely grated fresh ginger
1 egg white, very slightly beaten
Oil for frying
Corn flour for dusting
Sauce:
1 fresh red chili
1 fresh green chili
½ cup canned Chinese pickles
½ cup pickle juice from can
½ cup water
1 tablespoon sugar
½ teaspoon salt
1 tablespoon corn flour
|
|
Method:
Remove all skin and bone from fish and
cut into short finger lengths. Sprinkle with salt lightly and
rub with fresh ginger. Mix egg white into the fish. Let
stand while making sauce. Heat about a cup of oil in a wok.
Toss pieces of fish in corn flour a few at a time, until lightly but
completely coated. Fry a few pieces at a time over medium heat
for a few minutes, until just done. Do not overcook the fish or
it will become dry. Drain on absorbent paper, pour sauce over
and serve immediately with rice.
Sauce:
Seed and finely slice chilies, shred
pickles into fine strips. Heat pickle juice, water, sugar and
salt in a small saucepan and when boiling, stir in corn flour mixed
with cold water and stir until thickened and clear. Stir in
pickles and chilies, set aside, keeping warm.
|