Crispy Chili Fish

12 ingredients
4 steps

Ingredients

  • 1/4 cup cornstarch
  • 2 large eggs, lightly beaten
  • 1 tsp chopped chili
  • 1 cup plus 1 tbsp neutral oil
  • 1 lb boneless fish fillets, cut into chunks
  • 3 None spring onions, sliced
  • 2 tsp grated ginger
  • 2 cloves garlic, sliced
  • 1/2 cup water
  • 1/4 cup thick teriyaki sauce
  • 1 tbsp sugar
  • None None Steamed rice and shredded spring onions, to serve

Directions

  1. 1
    Place cornstarch in a bowl. Gradually whisk in eggs until smooth. Stir in chili.
  2. 2
    Heat 1 cup oil in a wok or large saucepan. Dip fish in batter and drain off excess. Cook in wok in batches and drain on paper towel.
  3. 3
    Heat 1 tbsp oil in a wok or large skillet. Stir-fry spring onions, ginger, and garlic for 1 minute.
  4. 4
    Add water, teriyaki sauce, and sugar. Bring to boil. Toss fish through sauce. Serve with rice and garnish with shredded spring onion.

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