Crispy chilli fish recipe

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Created by Jennene Plummer and Adelaide Lucas

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Photography: Andre Martin

Cuisine: Modern Australian
Servings: Serves 4
Cooking Time: Less than 30 minutes
Course: Main

Crispy chilli fish

Ingredients

¼ cup (35g) cornflour
2 eggs, lightly beaten
1 teaspoon chopped chilli (see tip)
1 cup (250ml) oil, plus 1 tablespoon extra
500g boneless fish fillets, cut into chunks
3 green onions (shallots), sliced
2 teaspoons grated ginger
2 garlic cloves, sliced
½ cup (125ml) water
¼ cup (60ml) thick teriyaki sauce
1 tablespoon sugar
steamed rice and shredded green onions, to serve

$2.60 per serve

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Preparation

1. Place cornflour in a bowl. Gradually whisk in eggs until smooth. Stir in chilli.

2. Heat oil in a wok or large saucepan until sizzling. Dip fish pieces in batter, drain off excess, and cook in batches. Drain on paper towel.

3.Heat extra oil in a wok or large frying pan. Stir-fry green onion, ginger and garlic for 1 minute.

4. Blend in water, sauce and sugar. Bring to boil. Toss through fish. Serve with rice and garnish with shredded green onion.

If you enjoyed this Crispy chilli fish recipe then browse more Modern Australian recipes and our most popular hainanese chicken rice recipe.

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