Crispy chilli fish
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
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.